Today feels like a good day to eat Enchiladas. Enchiladas Verdes topped with a yummy homemade pineapple mango salsa. My mouth waters just typing it out.
You all know I love me some Mexican food, but I also love making healthier and lighter renditions of your traditional Mexican fare. I already have Greek Yogurt Chicken Enchiladas on the blog that are one of my most popular recipes, so I had been dying to come up with a new enchilada recipe using Siete grain free tortillas.
I am obsessed with all of the Siete products, but especially the almond flour tortillas. They are SO so yummy! They are perfect for enchiladas, tacos, or quesadillas, and I love knowing they are grain free.
These enchiladas call for a homemade roasted tomatillo sauce that is absolutely to die for. If you know you will be in a time crunch come dinner time, you can always prep the sauce the night before, however, if prepping the sauce the night before still won’t work for you, you can substitute store-bought roasted tomatillo salsa as well. But the homemade sauce is one million percent the way to go!
As you’ve also probably noticed by now, I LOVE making homemade fresh salsas. You can dice anything up, put it in a bowl and call it a salsa. Mango, pineapple, peppers, onion, all the lime juice, etc. and you can either use it as a dip with chips or as a salsa for tacos, enchiladas, grilled chicken or fish. SO GOOD.
These enchiladas are light and refreshing and perfect for summer!
- FOR THE SAUCE:
- 12 tomatillos, husks removed and rinsed
- 1 white onion, quartered
- 2 serrano peppers, halved and seeded
- 1 jalepeno pepper, halved and seeded
- 4 cloves garlic
- 1-2 handfuls of cilantro
- Juice of 1½ limes
- 1 tsp salt, more to taste
- ¾ tsp cumin
- ⅓ c chicken broth
- FOR THE ENCHILADAS:
- 2 c shredded chicken (I used a store-bought rotisserie chicken)
- 1 poblano pepper, seeded and diced
- 8 Siete Foods Almond Flour tortillas
- 1 c shredded pepper jack cheese, optional
- 1 haas avocado, sliced
- FOR THE PINEAPPLE MANGO SALSA:
- 2 c diced pineapple
- 1 mango, diced
- ¼ red onion, diced
- 1 jalepeno, seeded and diced
- Juice of 1 large lime
- ½ c chopped cilantro
- salt, to taste
- Preheat oven broiler and line a large baking sheet with foil.
- Remove husks from tomatillos and rinse to remove any stickiness.
- Arrange tomatillos, onion, and peppers on baking sheet. Wrap garlic tightly in foil and place onto baking sheet as well.
- Roast for 20-25 minutes, turning every 6-7 minutes until all sides are nicely charred.
- Transfer roasted tomatillos, onions, peppers, and garlic to a blender, including juices. Add cilantro, lime juice, salt, cumin, and chicken broth; pulse until smooth.
- Reduce oven temp to 350 degrees.
- Toss shredded chicken with diced poblano and ¾ c tomatillo salsa, set aside.
- Ladle ½ c tomatillo salsa into the bottom of your greased 9 x 13 baking dish.
- Wrap tortillas in a dish towel and microwave for 15-20 seconds to warm them up a bit to prevent them from breaking.
- Now add chicken mixture to each tortilla, roll up, and place seam side down into casserole dish. Pour 2 c tomatillo salsa over the tops of the enchiladas, followed by the cheese (if you are using).
- Cover with foil and bake for 25 minutes. Remove and bake an additional 8 minutes, and then broil for the last 2 minutes.
- While the enchiladas are baking, prepare your pineapple mango salsa by tossing everything together in a small mixing bowl.
- Remove the enchiladas from the oven and top with sliced avocado and pineapple mango salsa. Serve immediately!