Tuesday, November 22, 2016

Chicken Enchiladas with Roasted Poblano Salsa and Cucumber Pico de Gallo

Yum
These impressive enchiladas have the perfect balance of everything with homemade salsa and cool and spicy pico de gallo.
Chicken Enchiladas with Roasted Poblano Salsa and Cucumber Pico de Gallo // These impressive enchiladas have the perfect balance of everything with homemade salsa and cool and spicy pico de gallo #recipe #chicken #enchiladas

Sometimes I will put off making a recipe because I think it looks really complicated and like too much work. I find it pretty funny that I will take the time to measure out what seems like at least a dozen spices for Skyline Chili, but I can't chop up a few things and stir them together. So I've been trying to look at recipes and estimate the time it would take to make that recipe and TRY my hardest to plan it on a day that doesn't have too much going on.

This recipe had me stupid excited because I love homemade salsa and I never get to use poblanos because I will plan a recipe and then my chosen grocery store will be out of them. I was pretty stoked that the store had poblanos and I was able to make this recipe because YASSSSSSSS. First off, this poblano salsa is not only tasty but super duper gorgeous. Look at it!

Chicken Enchiladas with Roasted Poblano Salsa and Cucumber Pico de Gallo // These impressive enchiladas have the perfect balance of everything with homemade salsa and cool and spicy pico de gallo #recipe #chicken #enchiladas

There is a ton of poblano salsa in it and the quesadilla queso type cheese is so melty and delicious. And let's just talk about the cucumber pico...


It is LITERALLY (Chris Traeger voice) the icing on the cake...but pico de gallo on the enchiladas. It's so so wonderful. It's both cool and spicy and I could eat it by itself. It's amazing. The entire combination of the enchiladas, salsa, and pico is incredible. I can't get over it.

Chicken Enchiladas with Roasted Poblano Salsa and Cucumber Pico de Gallo // These impressive enchiladas have the perfect balance of everything with homemade salsa and cool and spicy pico de gallo #recipe #chicken #enchiladas

(Print)
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. Remove stem and seeds from poblano and add to the food processor.
  5. Pulse the salsa and adjust seasonings - lime juice, salt, and pepper, if needed.
  6. 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.
  7. Spray a 9x13-inch pan and then spread a few tablespoons of prepared poblano salsa on the bottom.
  8. 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. 
  9. Roll up and place seam side down in the pan. Repeat.
  10. Top with salsa and remaining cheese. Cover with foil and bake for 20 minutes at 350 degrees.
  11. Remove foil and bake for 3 to 5 more minutes or until cheese completely melts.
  12. While the enchiladas bake, prepare pico de gallo, by combining all ingredients in a bowl and stir. Serve over the top of the enchiladas.
Chicken Enchiladas with Roasted Poblano Salsa and Cucumber Pico de Gallo // These impressive enchiladas have the perfect balance of everything with homemade salsa and cool and spicy pico de gallo #recipe #chicken #enchiladasChicken Enchiladas with Roasted Poblano Salsa and Cucumber Pico de Gallo // These impressive enchiladas have the perfect balance of everything with homemade salsa and cool and spicy pico de gallo #recipe #chicken #enchiladas

Recipe from Iowa Girl Eats

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