- 1 lb. boneless skinless chicken breasts
- 2 Tbsp. olive oil
- 2 tsp. chili powder
- 2 tsp. cumin
- 1 tsp. paprika
- 2 cups salsa Verde
- 1 cup cooked brown rice
- ½ cup fresh cilantro, chopped
- 12 flour tortillas
- 1 cup shredded cheddar cheese
- ½ cup shredded pepper jack cheese
Pineapple avocado salsa
- 1 avocado diced
- 1 cup chopped pineapple
- 1 jalapeno seeded and chopped
- juice of 1 lime
- 1/3 cup fresh cilantro, chopped
Preheat the oven to 350 degrees F. Place the chicken on a baking sheet and rub with olive oil, chili powder, cumin, and paprika. Bake for 20 minutes or until the chicken is cooked through. Shred the chicken. Place shredded chicken, ½ cup salsa verde, rice, half the cheese, and the cilantro. Toss to combine. Pour ½ cup of the salsa verde onto the bottom of a 9x13 inch baking dish. Spoon the chicken mixture down the center of each tortilla, roll, placing the tortilla, seam side down, into the baking dish. Pour the remaining salsa verde over the enchiladas and top with the remaining cheese. Bake for 15-20 minutes, until the cheese has melted. Remove and top with the Pineapple Avocado Salad.
Pineapple avocado salsa preparation
In a medium bowl, gently toss together all the ingredients. Keep stored in the fridge for up 2 days.
Nutrition Analysis per serving: 335 calories, 13.5 g fat, 18 g protein, 32 g carbohydrate, 775 mg sodium
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