Lightened Up Salsa Verde Chicken Enchiladas
Lightened Up Salsa Verde Chicken Enchiladas are topped with an amazing avocado mango salsa. These enchiladas are packed with brown rice, seasoned white chicken, green chiles, salsa verde, and a little sour cream, and cheese.
Ingredients
- 1 pound chicken tenderloins
- 2 teaspoons cumin
- 2 teaspoons ancho chilli powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1 tablespoon vegetable or olive oil
- 2 cups cooked brown rice
- 1 (4-ounce can) diced green chilies
- 1/4 cup sour cream
- 1 (16-ounce) jar salsa verde
- 1 1/2 cups shredded Colby cheese or Mexican cheese blend
- 10 (6-inch) corn tortillas
Avocado Mango Salsa
- 2 ripe avocados, diced
- 1 ripe mango, diced
- 1/4 cup finely diced red onion
- 1 jalapeno, seeded and minced
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped fresh cilantro
- cholulu hot sauce
Instructions
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Preheat the oven to 350 degrees and lightly grease a 9x13-inch baking pan.
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Coat chicken with seasonings (cumin, ancho chile powder, paprika, salt, pepper, cayenne pepper).
Heat oil in a large nonstick skillet over medium-high heat.
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Add chicken and cook until chicken is cooked all the way through. Let cool and then dice the chicken.
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Place chicken and rice in a large bowl and add chiles, sour cream, 1/2 cup of salsa verde, and 1/2 cup of shredded cheese. Mix.
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Spread abut 1/4 cup of salsa verde in the bottom of the prepared baking pan.
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Place a damp paper towel on top of the tortillas and microwave for 30 seconds.
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Spoon chicken mixture down the center of a tortilla, roll up and place seam side down in baking pan. Repeat with remaining tortillas.
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Pour remaining salsa verde over the tortillas and sprinkle the remaining cheese on evenly.
Bake for 25 minutes.
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While enchiladas are baking, make the salsa. Combine all ingredients in a medium bowl. Season to taste with salt and pepper.
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To serve, top enchiladas with salsa and serve with hot sauce.