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:

1. 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.
2. Place garlic into a small piece of foil and drizzle the cloves with olive oil and then close the foil over the top.
3. 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.
4. Add tomato, onion, 7 roasted cloves, cilantro, juice of 1/2 a lime, 3 tsp. salt, and 1 tsp. pepper to a food processor.
5. Remove stem and seeds from poblano and add to the food processor.
6. Pulse the salsa and adjust seasonings - lime juice, salt, and pepper, if needed.
7. 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.
8. Spray a 9x13-inch pan and then spread a few tablespoons of prepared poblano salsa on the bottom.
9. 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.
10. Roll up and place seam side down in the pan. Repeat.
11. Top with salsa and remaining cheese. Cover with foil and bake for 20 minutes at 350 degrees.
12. Remove foil and bake for 3 to 5 more minutes or until cheese completely melts.
13. 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