Salsa Verde Chicken and Vegetable Enchiladas with Fresh Salsa, Guacamole and Kale Slaw

I was tying up the tomato plants in my garden this weekend and I could smell the freshness that only the promise of juicy ripe heirloom tomatoes can bring. I already have so many ideas for the fruit that will inevitably come in the next few weeks, but until then I must rely on other local farmers for their earlier crop.

 

I love making fresh salsas with different seasonal ingredients and this week sautéed summer vegetables with fresh salsas and guacamole were so welcomed and appreciated!

It is pretty labor intensive to make the salsa verde, guacamole and fresh tomato salsa from scratch, so I might not suggest this if time is a concern. Sometimes when I have extra time I make the salsa and sides in advance and serve them as appetizers with tortillas or with other fajitas or quesadillas throughout the week.  I find the salsas usually last about a week in the fridge, while I tend to use the slaw and guacamole within 1-2 days.

If you want to speed things up, I will however make two suggestions; there is no shame in grabbing fresh salsas from a local supermarket or your favorite local farm stand.  Also nothing is more fun than prepping dinner with family and friends. The next time you have helping hands and hungry mouths, put them to work with dicing, chopping and mincing to reduce prep work.

 

Enchiladas are usually made with a tomato base, but I have an amazing abundance of garden tomatillos right now to use up and I LOVE salsa verde!

 

This meal can easily become vegetarian by skipping the step for poached and pulled chicken. And don’t forget to serve this meal with your favorite margarita recipe!

 

Salsa Verde Chicken and Vegetable Enchiladas with Salsa Fresca, Guacamole and Kale Slaw

• Prep Time: 1 hr. 30 min.
• Total Time: 2 hr. 35 min.
• Serves: 8-10

 

Green Tomatillo Salsa Verde:

• 6-8 ripe tomatillos
• 1 Serrano Chile or 1 jalapeno Chile depending on taste, minced
• 2 garlic cloves, roughly chopped
• 2 tbsp. cilantro, chopped
• ½ tsp. Salt
• ½ lime, juiced
• Simmer tomatillos and jalapeno or Serrano for 7 minutes or until soft. Strain and transfer mixture to food processor and add garlic, cilantro, salt and blend until smooth. Finish with fresh lime juice to taste.

Salsa Fresca:

• 4 ripe tomatoes, diced
• 1garlic clove, smashed and smeared with pinch of salt to make a paste
• 1 Serrano Chile or 1 jalapeno Chile depending on taste, minced
• ½ cup red onion, diced
• ¼ cup Cilantro, chopped
• 2 tsp. Olive oil
• ½ lime, juiced
• Combine tomatoes, garlic salt paste, jalapeno/ Serrano, red onion, olive oil, cup cilantro, lime juice and toss

Guacamole:

• 2 ripe avocados- halved, seeded and cubed
• 2 garlic cloves, smashed and smeared with pinch of salt to make a paste
• 2 tbsp. red onion minced
• ½ cup tomatoes, diced
• 2 tbsp. cilantro, chopped
• 1 lime, juiced

• Add 1 avocado to bowl and mash with a fork until smooth. Add second avocado in ½” cubes, lime juice, garlic paste, cilantro, onion, and tomato and fold together.

Kale Slaw:

• 2 cups cabbage, shredded
• 2 cups Kale, chopped
• ½ cup green onions, chopped
• ¼ cup cilantro, chopped
• 1 tbsp. olive oil
• 1 tbsp. lime juice
• Salt and Pepper to taste
• Combine cabbage, kale, green onion, cilantro, olive oil, lime juice and salt and pepper

Enchiladas:

• 1 tbsp. peppercorns
• 4 thyme sprigs
• 4 oregano sprigs
• 6-8 cups chicken broth
• 1 large or 2 small chicken breasts, shredded
• 2 cups yellow or Spanish onions, diced
• 1 cup red bell pepper, diced
• 1 cup orange bell pepper, diced
• 2 cups zucchini, diced
• 2 cups Cremini mushrooms, diced
• 2 garlic cloves, minced
• 1 tbsp. kosher or Himalayan sea salt
• 2 tsp. ground black pepper
• 2 tbsp. chili powder
• 1 tbsp. cumin
• 4 oz. 1/3 reduced fat cream cheese
• 2 oz. cheddar cheese, shredded
• ½ cup chicken broth, plus reserve
• ¼ cup cilantro, chopped
• 4-8 oz. queso fresco, crumbled
• Corn Tortillas

Prep (1 hr. 20min.):

• Place chicken breast, peppercorns, thyme sprigs, and oregano springs in saucepan and cover with chicken broth. Bring to boil and then reduce heat and simmer lightly for 15-20 minutes (until internal temperature reaches 165). Turn off heat and let chicken breast cool in water for 10 minutes and then shred.
• Prepare salsa verde, salsa fresca, slaw and guacamole.
• Dice onions, peppers, zucchini and mushrooms for enchiladas.
• Preheat oven to 425.

Active (35 min.):

• Sautee onions, peppers, zucchini, and mushrooms for 5-7 minutes until softened, but still firm and add garlic. Add salt and pepper, chili powder, and cumin and stir until combined.
• Fold in cream cheese and cheddar cheese and allow 2-3 minutes to melt into vegetable mixture.
• Add shredded chicken, cilantro and chicken broth until mixture is easy to stir and add to the center of the tortillas.
• Place 2 tbsp. chicken and vegetable mixture in the center of tortilla, roll up and place in baking dish or cast iron skillet.
• Top with cheese and cook at 425 for 15-20 minutes. Remove and top with Salsa Verde. Serve with salsa, guacamole and slaw and enjoy!