Roasted Poblano Salsa Chicken Enchiladas with Cucumber Pico de Gallo

Serves 4.

Ingredients

For the Roasted Poblano Salsa:
extra virgin olive oil
4 vine-ripened tomatoes
1 poblano pepper
1 small onion, peeled then halved
1 head garlic, top 1/4″ sliced off to reveal bulbs
1/4 cup packed cilantro
up to juice of 1 lime
3-4 teaspoons salt
1-2 teaspoons pepper
For the enchiladas:
1 Tablespoon extra virgin olive oil
1lb chicken breasts, chopped into bite-sized pieces
1/2 small onion, chopped
garlic salt
pepper
8 corn tortillas
8oz freshly shredded Queso Quesadilla or Monterey Jack cheese
For the Cucumber Pico de Gallo:
2 vine-ripened tomatoes, seeded and chopped
1/2 cucumber, peeled, seeded and chopped
1/2 jalapeno, seeded and minced
1/2 small onion, minced
1/4 cup packed cilantro
juice of 1 lime
salt
pepper

Directions

For the Roasted Poblano Salsa: Preheat oven to 425 degrees then line a baking sheet with foil. Add tomatoes, pepper, and onion to the baking sheet then drizzle lightly with extra virgin olive oil and rub to coat. Place head of garlic onto a smaller piece of foil then drizzle the revealed cloves generously with extra virgin olive oil and close the piece of foil up and place on baking sheet. Roast for 20 minutes, flipping everything but the garlic halfway through.
Once cool enough to handle, add tomatoes and onions, 7 roasted garlic cloves (squeeze the head to remove the cloves,) cilantro, juice of 1/2 lime, 3 teaspoons salt, and 1 teaspoon pepper to a food processor. Remove stem from poblano pepper and any excess seeds then add to food processor. Process salsa until smooth then taste and add more lime juice, salt, and pepper if desired. Set aside then turn oven down to 350 degrees. (Salsa can be made up to 3 days ahead of time.)
Meanwhile, heat extra virgin olive oil in a large skillet over medium high heat then add chicken and onions, season with garlic salt and pepper, then saute until chicken is cooked through and set aside.
Spray a baking dish well with nonstick spray then spread a couple Tablespoons Roasted Poblano Salsa into the bottom. Wrap half the tortillas in a damp paper towel then microwave for 30 seconds. Add a scoop of cooked chicken and onions across the center of each tortilla then top with a spoonful of salsa and about 1 Tablespoon shredded cheese. Roll then place seam side down into prepared baking dish, and then repeat with remaining ingredients. Spoon enough salsa on top to generously cover the enchiladas (you will have extra,) then top with remaining cheese.
Generously spray a large piece of foil with nonstick spray then place sprayed side down on the pan and seal. Bake for 20 minutes then remove foil and bake for 3-5 more minutes or until cheese is completely melted. Let rest for 5 minutes before serving with Cucumber Pico de Gallo.
For the Cucumber Pico de Gallo: While the enchiladas are baking, add tomatoes, cucumber, jalapeno, onion, cilantro, lime juice, salt, and pepper in a bowl then stir to combine.

Notes

For this entire recipe you’ll need: 6 vine-ripened tomatoes, 2 small onions, 1 bunch cilantro, and 2 limes.

From iowagirleats.com