halfbakedharvest4.5
Salsa Verde Chicken and Zucchini Enchiladas with Mango
These are the BEST summertime enchiladas. Chili seasoned chicken and charred zucchini, tossed with salsa verde, wrapped in tortillas, topped with cheese, and baked to a golden, cheesy perfection. Finish these light and healthy enchiladas off with avocado, fresh mango, and lots of lime juice, SO GOOD!
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●baking dish
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 350 degrees F.2. Toss the chicken with 1 tablespoon olive oil, chili powder, cumin, and paprika. Season with salt and pepper.3. Heat a large skillet over medium high heat. Add the chicken and cook ⏱️ 4-5 minutes per side or until cooked through. Remove the chicken from the skillet and shred with 2 forks. 4. Add the remaining olive oil to the skillet. When the oil shimmers, add the zucchini and poblano pepper. Cook until the zucchini has caramelized and is soft, about ⏱️ 10 minutes. Remove from the heat and add the shredded chicken, 1/2 cup salsa verde, 1/2 cup mango chunks, and cilantro. Toss to combine.5. To assemble. Pour 1/2 cup of the salsa verde onto the bottom of a 9x13 inch baking dish. Spoon a little of the chicken mixture down the center of each warmed tortilla, tuck and roll, placing the tortilla, seam side down, into the baking dish. Pour the remaining salsa verde over top of the enchiladas and then top with the remaining the cheese. Transfer to the oven and bake for ⏱️ 15-20 minutes, until the cheese has melted. 6. To serve, top with avocado, the remaining mango, lime juice, and fresh cilantro. EAT.
chili powder2 teaspoonscumin2 teaspoonspoblano pepper, sliced1salsa verde, homemade or store-bought2 cupsmango, chopped1avocado, sliced1
Nutrition Facts
calories
1038 kcal
serving Size
1 serving
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