Description
These festive salsa verde chicken enchiladas with squash, Brussels sprouts, gouda, and pineapple pomegranate salsa are simply irresistible. With a filling that features shredded chicken, roasted Brussels sprouts, butternut squash, and green pepper, cranberries, cream cheese, and salsa verde, these chicken enchiladas are topped off with salsa verde and shredded gouda cheese. Once baked, garnish them with a pineapple pomegranate salsa and sliced avocado for a beautifully festive and flavourful dinner!
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts, baked and shredded (see note)
Roasted Vegetables
- 1 pound (454 grams) Brussels sprouts, sliced in half lengthwise
- 4 heaping cups peeled and diced butternut squash (3/4-inch cubes)
- 1 green pepper, cut into 1-inch pieces
- 4 garlic cloves, sliced
- 3 tablespoons extra-virgin olive oil
- Pinch of sea salt
- Freshly ground black pepper, to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
For the filling
- Chicken and roasted vegetables from above
- 1/3 cup dried cranberries
- 1 jalapeno pepper, finely chopped
- 4 ounces cream cheese
- 1/2 cup salsa verde
- 1 cup shredded gouda cheese
For Assembling the Enchiladas
- 12 6-8-inch flour tortillas
- 1 1/2 cups salsa verde, divided
- 1 cup shredded gouda cheese
Pineapple Pomegranate Salsa
- Arils from 1 pomegranate
- 1 cup diced pineapple
- 1/2 cup cilantro
- 1 jalapeno pepper, finely chopped
- Pinch of sea salt
- Squeeze of lime juice
Instructions
- Roast the vegetables: Preheat the oven to 425 F and line a large, rimmed baking sheet with parchment paper. Arrange the Brussels sprouts, squash, green pepper, and garlic on the baking sheet. Drizzle with olive oil and sprinkle with a pinch of salt, pepper, and the oregano and thyme. Toss to coat. Roast for 25 minutes, or until tender and browned. Remove from the oven and set aside.
- Make the filling: In a large bowl, combine the roasted vegetables, shredded chicken, cream cheese, cranberries, jalapeno, cilantro, 1 cup of shredded cheese, and 1/2 cup of the salsa verde. Stir to combine.
- Assemble the enchiladas: Reduce the oven temperature to 350 F. Spread 1/2 cup of salsa verde over the bottom of a 9×13-inch glass baking dish. To assemble the enchiladas, place a tortilla on a flat surface (I used a cutting board) and place 1/2 cup of filling down the middle of each tortilla. Roll up and place in the prepared baking dish. If you run out of space, pour some salsa verde into a second baking dish and place the enchiladas in there.
- Top the enchiladas with the remaining 1 cup of salsa verde and the remaining 1 cup of shredded cheese.
- Bake for 20 minutes.
- Meanwhile, make the pomegranate salsa: In a bowl, stir together the pomegranate, pineapple, cilantro, lime juice, salt, and jalapeño.
- Garnish the enchiladas with salsa, sliced avocado, sliced lime, and cilantro. Serve and enjoy!
Notes
Chicken instructions: Preheat the oven to 350 F. Place the chicken breasts on a rimmed baking sheet. Brush with olive oil and season with salt, pepper, smoked paprika, and garlic powder. Bake for 30 minutes, or until cooked through and a meat thermometer registers at 165 F. Once cool enough to handle, shred with a fork or by hand and proceed with the recipe.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Keywords: salsa verde chicken and squash enchiladas recipe