Chicken Verde Enchiladas
Pineapple-Avocado Salsa
Ingredients
- 2 cups chicken broth
- 1 cup mild salsa verde
- 3 oz cream cheese
- ½ tsp ground cumin
- 3 cups shredded rotisserie chicken
- 1 cup shredded Mexican-blend cheese
- 12 (6-inch) corn tortillas
Instructions
- Combine broth and salsa in a medium saucepan. Bring to a boil over medium-high heat.
- Cook 10 minutes or until reduced to about 2 cups. Reduce heat to low.
- Add cream cheese and cumin; stir with a whisk until smooth.
- Remove from heat; set aside 1 cup. Stir chicken and ½ cup Mexican-blend cheese into remaining sauce.
- Preheat broiler.
- Arrange 4 tortillas over bottom of a greased 13-x 9-inch baking dish; top with one-third of chicken mixture. Repeat layers twice.
- Top with reserved 1 cup sauce; sprinkle with ½ cup Mexican-blend cheese. Broil 3 minutes or until cheese is browned and sauce is bubbly.
- Top with Pineapple-Avocado Salsa.
Side Dish Ingredients
- 3 cups pineapple chunks
- 2 small avocados, pitted and chopped
- 1 tomato, finely chopped
- ¼ cup diced red onion
- ¼ cup chopped fresh cilantro
- 2 Tbsp olive oil
- 1 Tbsp lime juice
- ½ tsp kosher salt
Side Dish Instructions
- Combine pineapple, avocado, tomato, onion and cilantro in a bowl.
- Drizzle with oil and lime juice; sprinkle with salt. Toss.
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