Roasted Eggplant and Chicken Enchiladas and Tomato Salsa Recipe Video

An Adagio™ eggplant has a very tender skin, creamy texture and ability to soak up flavor like a sponge. And Concerto™ tomatoes provide a candy-like flavor that makes this salsa sing.


Difficulty LevelMediumHealth IndexHealthy
Main IngredientHealthy,


 Baby eggplant1 , roasted and smashed (Adagia)
 Chicken1 Pound, cooked and shredded
 Mozzarella cheese2 Cup (32 tbs), grated
 Corn tortillas5 Small
 Grape tomatoes2 Cup (32 tbs), chopped
 White onion1 Cup (16 tbs), diced
 Mixed hot peppers1 Cup (16 tbs), seeded and finely diced (Gustoa)
 Olive oil2 Tablespoon
 Salt To Taste
 Chopped cilantro1⁄8 Cup (2 tbs)
 Lime1 , juiced

Nutrition Facts

Serving size

Calories 1125 Calories from Fat 338

% Daily Value*

Total Fat 38 g58.6%

Saturated Fat 14 g70.2%

Trans Fat 0 g

Cholesterol 123.1 mg

Sodium 697.8 mg29.1%

Total Carbohydrates 140 g46.8%

Dietary Fiber 37.8 g151.3%

Sugars 53.7 g

Protein 54 g108.3%

Vitamin A 347.4% Vitamin C 42.2%

Calcium 40% Iron 34.1%

*Based on a 2000 Calorie diet


1.For the enchiladas, cut Adagio™ eggplants in half and roast in a 375ºF oven until very tender and caramelized (about 30 minutes).
2.Peel the skin and smash up (or purée) the pulp. Season with salt and cracked black pepper.
3.Warm tortillas in the oven so they become soft and bendable.
4.Roll tortillas with chicken, cheese and Adagio™ eggplant. Cover with more cheese and either bake or microwave until cheese is melted.
5.For the salsa, combine chopped Concerto™ tomatoes, onions and Gusto™ peppers. Add salt, cilantro, olive oil and limejuice.
6.Pour over top baked enchiladas and enjoy.

This video is a creation of windsetfarms. You can visit windsetfarms for complete recipes, and more videos.

Editors Review

Pamper your family with this extra special holiday feast. See this video to get a little cheesy with these super simple chicken enchiladas and a spicy kick with a flavorful salsa. This impressive video is a must watch, give it a try…….