Lighter Salsa Verde Chicken Enchiladas with Avocado Mango Salsa

5 from 7 votes

Lighter Salsa Verde Chicken Enchiladas with Avocado Mango Salsa

You can make enchiladas with salsa verde that is better than any restaurant will serve you! Lighter Salsa Verde Chicken Enchiladas with Avocado Mango Salsa recipe has shredded, seasoned chicken, salsa verde, cheese, and a fresh mango salsa. This is delicious and simple meal perfect for any occasion.

Course dinner

Cuisine Tex-Mex

Keyword enchiladas

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 338kcal

Author Paula

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 9x13 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