Recipe information
Grilled chicken breast marinated in tropical juices topped with melted cheese and avocado. Served with a traditional smothered cheese enchilada
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Pollo Tampico
Cooking Instructions
1. Marinate the Chicken
In a large bowl, mix pineapple juice, orange juice, lime juice, minced garlic, cumin, salt, and black pepper. Add the chicken breasts and marinate for at least 1 hour, preferably overnight in the refrigerator.
2. Grill the Chicken
Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the marinade. Brush the grill grates with olive oil. Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
3. Add Cheese and Avocado
During the last few minutes of grilling, top each chicken breast with shredded Monterey Jack cheese and close the grill lid to melt the cheese. Once melted, remove the chicken from the grill and place sliced avocado on top.
4. Prepare Enchiladas
Preheat the oven to 350°F (175°C). In a saucepan, heat the enchilada sauce until warm. Fill each corn tortilla with a tablespoon of cheese, roll them up, and place in a baking dish. Pour the warm enchilada sauce over the top and sprinkle with additional cheese if desired. Bake for 15-20 minutes, until the cheese is bubbly.
5. Serve
Serve the grilled chicken topped with avocado alongside the smothered cheese enchiladas.