Chicken Enchiladas with Roasted Poblano Salsa and Cucumber Pico de Gallo
What you need:
For the roasted poblano salsa (can be made 3 days in advance):
- Extra virgin olive oil
- 4 vine-ripened tomatoes
- 1 poblano pepper
- 1 small onion, chopped into large chunks
- 1 head garlic, slice just enough off the top to reveal bulbs
- 1/4 cup cilantro, chopped
- Juice of 1 lime
- 3 to 4 tsp. salt
- 1 to 2 tsp. pepper
For the enchiladas:
- 1 Tbsp. extra virgin olive oil
- 1 lb. chicken breasts, chopped into bite size pieces
- 1/2 small onion, diced
- Garlic salt
- Pepper
- 8 flour tortillas
- 8 oz. shredded queso quesadilla cheese or Monterey Jack cheese
For the pico de gallo:
- 2 vine-ripened tomatoes, diced
- 1/2 cucumber, peeled and diced
- 1/2 jalapeno, seeded and finely diced
- 1/2 small onion, diced
- 1/4 cup cilantro, chopped
- Juice of 1 lime
- Salt
- Pepper
Directions:
- To make the salsa: Line a baking sheet with foil and place tomatoes, poblano, and onion. Drizzle with olive oil and toss gently to coat.
- Place garlic into a small piece of foil and drizzle the cloves with olive oil and then close the foil over the top.
- Roast in a preheated 425 degree oven for 20 minutes. Flip tomatoes, poblano, and onion after 10 minutes. Let cool slightly. Lower oven temperature to 350.
- Add tomato, onion, 7 roasted cloves, cilantro, juice of 1/2 a lime, 3 tsp. salt, and 1 tsp. pepper to a food processor.
- Remove stem and seeds from poblano and add to the food processor.
- Pulse the salsa and adjust seasonings - lime juice, salt, and pepper, if needed.
- For the enchiladas: in a large skillet over medium-high heat, cook chicken and onions seasoned with garlic salt and pepper until chicken is cooked through.
- Spray a 9x13-inch pan and then spread a few tablespoons of prepared poblano salsa on the bottom.
- Heat tortillas in the microwave and then add a scoop of chicken and onion to the center. Top with a spoonful of salsa and some shredded cheese.
- Roll up and place seam side down in the pan. Repeat.
- Top with salsa and remaining cheese. Cover with foil and bake for 20 minutes at 350 degrees.
- Remove foil and bake for 3 to 5 more minutes or until cheese completely melts.
- While the enchiladas bake, prepare pico de gallo, by combining all ingredients in a bowl and stir. Serve over the top of the enchiladas.
Recipe from Iowa Girl Eats