Chicken Enchiladas Verdes with Pineapple Salsa

Chicken Enchiladas Verdes with Pineapple Salsa

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  1. Preheat oven broiler and line a large baking sheet with foil.
  2. Remove husks from tomatillos and rinse to remove any stickiness.
  3. Arrange tomatillos, onion, and peppers on baking sheet. Wrap garlic tightly in foil and place onto baking sheet as well.
  4. Roast for 20-25 minutes, turning every 6-7 minutes until all sides of tomatillos and onion are nicely charred.
  5. Transfer roasted tomatillos, onions, peppers, and garlic to a blender, including juices. Add cilantro, lime juice, salt, cumin, and chicken broth; pulse until smooth.
  6. Reduce oven temp to 350 degrees.
  7. Toss shredded chicken with diced poblano and 3/4 c tomatillo salsa, set aside.
  8. Ladle 1/2 c tomatillo salsa into the bottom of your greased 9 x 13 baking dish.
  9. Wrap tortillas in a dish towel and microwave for 15-20 seconds to warm them up a bit to prevent them from breaking.
  10. 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).
  11. Cover with foil and bake for 25 minutes. Remove and bake an additional 8-10 minutes, and then broil for the last 2 minutes.
  12. While the enchiladas are baking, prepare your pineapple mango salsa by tossing everything together in a small mixing bowl.
  13. Remove the enchiladas from the oven and top with sliced avocado and pineapple mango salsa. Serve immediately and enjoy!!


*you may have leftover sauce. If so, it freezes really well! It can also be stored in the fridge for a few days and is delicious with eggs, tacos, quesadillas, or even with chips!

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