Lightened Up Salsa Verde Chicken Enchiladas with Pineapple Avocado Salsa.
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chicken enchiladas made with salsa verde, brown rice, and topped with cheese, served with a fresh pineapple-avocado salsa. Lighter than traditional versions with bright, tropical flavors balanced against savory enchiladas. A flavorful weeknight dinner.
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Nutrition & ingredients
Ingredients
serves 6- 1 pound boneless skinless chicken tenders or small breasts
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- kosher salt and pepper (to taste)
- 1 poblano pepper
- 2 cups homemade or store bought salsa verde
- 1 cup cooked brown rice
- 1/2 cup fresh cilantro (chopped)
- 10-12 corn or flour tortillas
- 1 cup shredded cheddar
- 1/2 cup shredded pepper jack
- 1 avocado (diced or sliced)
- 1 cup chopped pineapple
- 1 jalapeno (seeded + chopped)
- juice of 1 lime
- 1/3 cup fresh cilantro (chopped)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 1292mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 590mg
- Calcium
- 261mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1292MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.