Lightened Up Salsa Verde Chicken Enchiladas with Pineapple Avocado Salsa + Video

halfbakedharvest.com

Jacob Potterpin

1 pound boneless skinless chicken tenders or small breasts

2 tablespoons olive oil

2 teaspoons chili powder

2 teaspoons cumin

1 teaspoon smoked paprika

kosher salt and pepper to taste

1 poblano pepper

2 cups homemade or store bought salsa verde

1 cup cooked brown rice

½ cup fresh cilantro chopped

10 to 12 corn or flour tortillas

1 cup shredded cheddar

½ cup shredded pepper jack

subheading: PINEAPPLE AVOCADO SALSA:

1 avocado diced or sliced

1 cup chopped pineapple

1 jalapeno seeded + chopped

juice of 1 lime

⅓ cup fresh cilantro chopped

Directions at halfbakedharvest.com

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