Roasted Poblano Salsa Chicken Enchiladas with Cucumber Pico de Gallo
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Iowa Girl Eats · by Kristin Porter★ 5.0 (1)

Roasted Poblano Salsa Chicken Enchiladas with Cucumber Pico de Gallo

NUTRITION · PER SERVING60M COOK
CAL 27%·PRO 86%
CARBS 36G27% OF CAL
6G FIBER24G OTHER7G TOTAL SUGAR
FAT 27G46% OF CAL
13G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted poblano enchiladas filled with chicken and topped with fresh cucumber pico de gallo. A lighter take on traditional enchiladas with salsa verde and fresh flavors.

mainmexicancasserolechickengluten free
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Nutrition & ingredients

Ingredients

serves 4
  • extra virgin olive oil
  • 4 vine-ripened tomatoes
  • 1 poblano pepper
  • 1 small onion (peeled then halved)
  • 1 head garlic (top 1/4" sliced off to reveal cloves)
  • 1/4 cup packed cilantro
  • 1 lime
  • 1 Tablespoon salt
  • 1 teaspoon pepper
  • 2 chicken breasts (~1lb, pounded to an even thickness)
  • garlic salt
  • pepper
  • 8 corn tortillas
  • 8 oz freshly shredded Queso Quesadilla or Monterey Jack cheese
  • 2 vine-ripened tomatoes (seeded and chopped)
  • 1/2 cucumber (peeled, seeded and chopped)
  • 1/2 jalapeno (seeded and minced)
  • 1/2 small onion (minced)
  • juice of 1 lime
  • salt
PREP
15M
SODIUM
2664MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.