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Lightened Up Salsa Verde Chicken Enchiladas with Pineapple Avocado Salsa

Tieghan, Half Baked Harvest
  • 60 minutes
  • Serves 6

INGREDIENTS

1 lb

Chicken tenders or small breasts, boneless skinless

1

Avocado

3/4 cup

Coriander, fresh

1

Jalapeno

1

Lime, juice of

1 cup

Pineapple

1

Poblano pepper

2 cups

Salsa verde, homemade or store bought

1 cup

Brown rice, cooked

2 tsp

Chili powder

1

Kosher salt and pepper

1 tsp

Paprika, smoked

2 tbsp

Olive oil

2 tsp

Cumin

10

Corn or flour tortillas

1 cup

Cheddar

1/2 cup

Pepper jack