Lighter Salsa Verde Chicken Enchiladas with Avocado Mango Salsa
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You can make enchiladas verdes at home, which are better than any restaurant! Lighter Salsa Verde Chicken Enchiladas with Avocado Mango Salsa recipe has shredded, seasoned chicken, salsa verde, cheese, and a fresh mango salsa. This is a delicious and simple meal that’s perfect for weeknights as well as any special occasion.
Add a little fiesta to your weeknight meal! Fast. Easy. Cheesy. Spicy. Delicious.
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Lighter Salsa Verde Chicken Enchiladas with Avocado Mango Salsa
A healthy comfort food makeover! This easy salsa verde chicken enchilada casserole is everything you want in your enchiladas without the excess calories. Omit the cheese for even more fat and calorie savings!
Delectable salsa verde chicken enchiladas will have you licking your plate clean. They are great for dinner and make tasty leftovers that everyone will be excited to eat. Consider serving this casserole with Easy Mexican Rice.
Tips and Substitutions
- Quinoa can be substituted for rice for a greater kick of protein.
- As mentioned above, omit the cheese for more fat and calorie savings.
- Additionally, you can use corn or flour tortillas.
- You can make homemade salsa verde (recipe) or buy it already made.
- If you don’t have mango on hand, try pineapple chunks. Fresh or canned pineapple tidbits will make a tasty fresh salsa.
- Check out this beautiful baking dish that goes from oven to table.
- Watch this video on How to Roast and Peel Poblano Peppers.
How to store Salsa Verde Chicken Enchiladas leftovers
Store any leftovers in an air-tight container in the refrigerator for up to 3 days. Or, freeze the casserole, wrapped air-tightly, for up to 6 weeks. Avocados turn brown when frozen, so I don’t recommend freezing the salsa.
Lighter Salsa Verde Chicken Enchiladas with Avocado Mango Salsa
Equipment
Ingredients
For the enchiladas
- 1 pound chicken breasts
- 2 tablespoons oil or spray oil to coat chicken breasts
- 2 teaspoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 poblano pepper
- 2 cups white rice or brown rice, cooked
- 2 cups salsa verde
- 1 cup Cheddar cheese shredded
- 1 cup Colby cheese shredded
- 1/2 cup fresh cilantro plus some for garnish
- 12 6-inch corn tortillas
Avocado Mango Salsa
- 1 medium avocados diced
- 1 medium mango diced
- 2 tablespoons jalapeno pepper minced (or as much as you want for spice)
- 1 medium lime juiced and zested
- 2 tablespoons fresh cilantro
Instructions
For the enchiladas
- Preheat oven to 350 degrees F.
- Line a baking sheet with a silicone baking mat or aluminum foil sprayed with non-stick spray.
- Spray or rub oil on chicken breasts then coat with cumin, chili powder, paprika, salt, and pepper.1 pound chicken breasts, 2 tablespoons oil or spray oil, 2 teaspoon ground cumin, 2 teaspoons chili powder, 1 teaspoon paprika, 1/2 teaspoon salt, 1/2 teaspoon black pepper
- Add poblano pepper to the baking sheet.1 poblano pepper
- Bake for 20 to 30 minutes or until the chicken is cooked through.
- Shred the chicken.
- Peel the skin off and de-seed the poblano. (If the skin doesn't come off easily, you can leave it on.) Dice the poblano.
- Add the chicken, poblano, 1/2 cup salsa verde, rice, cilantro, and 1/2 cup cheddar cheese to a bowl. Mix together.2 cups white rice, 2 cups salsa verde, 1/2 cup fresh cilantro, 1 cup Cheddar cheese
- Pour 1/2 cup salsa verde into the bottom of a 9×13 inch baking dish.2 cups salsa verde
- Wrap the tortillas in a damp paper towel and heat in the microwave for 30-60 seconds.12 6-inch corn tortillas
- Spoon a little of the chicken mixture down the center of each tortilla, carefully roll up and place seam side down in the baking dish. Repeat until chicken mixture is used.
- Pour the remaining salsa verde over the top of the enchiladas. Top with the remaining cheese.2 cups salsa verde, 1 cup Cheddar cheese, 1 cup Colby cheese
- Bake in a 350-degree oven for 20 to 30 minutes or until hot and cheese is melted.
- Serve with Avocado Mango Salsa
Avocado Mango Salsa
- In a medium bowl, toss together avocado, mango, jalapeno, zest and juice of 1 lime, and 2 tablespoon cilantro.1 medium avocados, 1 medium mango, 2 tablespoons jalapeno pepper, 1 medium lime, 2 tablespoons fresh cilantro
- Top the casserole after it has cooled 10 minutes with the salsa. Or, top each serving with it.
- Store any leftovers in an air-tight container in the refrigerator for up to 3 days. Or, freeze the casserole, wrapped air-tightly, up to 6 weeks. Avocados turn brown when frozen so I don't recommend freezing the salsa.
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
We love enchiladas and the fresh mango salsa in this recipe really takes it to the next level! Yum!
Genius! I love your idea of warming the tortillas in the microwave instead of heating them in oil. Less calories AND less dishes!
Great recipe! I was looking for something more unique for our weekly taco night. This was delicious.