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PINEAPPLE SALSA CHICKEN VERDE ENCHILADAS adapted from HALF BAKED HARVEST 

1 pound boneless skinless chicken tenders or small breasts
2 tablespoons avocado oil
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon smoked paprika
FRESH ground sea salt and black pepper, to taste
1 Poblano pepper
2 cups salsa Verde
1 cup cooked rice
1/2 cup FRESH chopped cilantro
10-12 golden blend tortillas
1 cup FINELY shredded cheddar cheese
1/2 cup shredded Monterey jack cheese

• Preheat the oven to 350°.
• Lightly oil a baking dish and set aside.
• Rub chicken with the avocado oil.
• Places chicken pieces in a single layer on a baking sheet.
• Season with salt and pepper.
• Whisk together the chili powder, cumin, and paprika and sprinkle over chicken pieces.
• Add the Poblano to the baking sheet.
• Transfer baking sheet to the oven and bake for 20 minutes or until the chicken is cooked through. Shred the chicken with two forks.
• De-seed the Poblano and cut into slices.
• Add the shredded chicken and Poblano to a bowl.
• Add 1/2 cup salsa Verde, the rice, half the cheese, and the cilantro to the chicken and toss to combine.

• Pour 1/2 cup of the salsa Verde onto the bottom of a 9×13 inch baking dish.
• Spoon a little of the chicken mixture down the center of each tortilla, tuck and roll, placing the tortilla, seam side down, into the baking dish.
• Pour the remaining salsa Verde over top of the enchiladas.
• Top with the remaining the cheese.
• Bake for 15-20 minutes, until the cheese has melted.
• Remove and top with the Pineapple Avocado Salad.

PINEAPPLE AVOCADO SALSA

1 avocado diced or sliced
1 cup FRESH chopped pineapple
1 jalapeno seeded + chopped
Juice of 1 LARGE lime
1/3 cup FRESH chopped cilantro

• Gently toss together all the ingredients in a mixing bowl.
• Keep stored in the fridge for up 2 days.