Summery No-Bake Chicken Enchiladas with Pico de Gallo

Name: Summery No-Bake Chicken Enchiladas with Pico de Gallo
Total time: 60 min
Ingredients: 1/4 cup lime juice; 2 cloves garlic, minced; 1/2 teaspoon Kosher salt; Hot sauce, to taste; 1/4 teaspoon paprika; 2 tablespoons olive oil; 1 pound boneless skinless chicken breasts; 4 Roma tomatoes, seeded and diced; 1 small purple onion, diced; 1 jalapeño, seeded and diced; Kosher salt; Fresh ground black pepper; 2 tablespoons chopped fresh cilantro; 1 tablespoon lime juice; 2 avocados; 1 tablespoon chopped fresh cilantro; 1 tablespoon lime juice; Kosher salt; Fresh ground black pepper; Eight 4-inch corn or flour tortillas; 1/2 cup crumbled queso fresco (about 2 ounces)

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When it's hot outside and turning on the oven is the last thing you want to do, enchiladas are still an option! Fresh pico de gallo, guacamole and queso fresco make for a refreshing, delicious, and healthy meal. Slideshow: More Mexican Recipes

By Molly Yeh

Published on August 11, 2015

Summery No-Bake Chicken Enchiladas with Pico de Gallo — Photo: © Molly Yeh

Active Time:

40 mins

Total Time:

1 hrs

Yield:

4

Ingredients

Chicken

1/4 cup lime juice
2 cloves garlic, minced
1/2 teaspoon Kosher salt
Hot sauce, to taste
1/4 teaspoon paprika
2 tablespoons olive oil
1 pound boneless skinless chicken breasts

Pico de Gallo

4 Roma tomatoes, seeded and diced
1 small purple onion, diced
1 jalapeño, seeded and diced
Kosher salt
Fresh ground black pepper
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice

Guacamole

2 avocados
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice
Kosher salt
Fresh ground black pepper

Tortillas

Eight 4-inch corn or flour tortillas
1/2 cup crumbled queso fresco (about 2 ounces)

Directions

For the chicken: In an eight-inch glass baking dish, whisk together all of the ingredients except for the chicken breasts. Place the chicken breasts in the baking dish and coat evenly with the marinade. Marinate for 25 minutes in the refrigerator. Light a grill and grill the chicken breasts over moderately high heat until no longer pink and cooked through, about 4 to 6 minutes on each side. Transfer to a cutting board and chop into 3/4-inch pieces.
For the pico de gallo: Toss all ingredients in a large bowl.
For the guacamole: mash up the avocados with the cilantro, lime juice, salt and pepper.
Wrap the tortillas in a damp paper towel and warm them in a microwave oven until soft and pliable, about 1 minute.
On a work surface, spread each tortilla with the guacamole and top with the chicken and 1 tablespoon of the queso fresco. Roll up the tortillas and place on a serving platter. Top with the pico de gallo.

Make Ahead

The chicken, pico de gallo and guacamole can be prepared 1 day in advance and stored in the refrigerator.

Serve With

Lime wedges