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.
2tablespoonsoil or spray oilto coat chicken breasts
2teaspoon cumin
2teaspoonschili powder
1teaspoonpaprika
1/2teaspoonsalt
1/2teaspoonpepper
1poblano pepper
2cupscooked white or brown rice
2cupshomemade or store-bought salsa verde
1cupshredded Cheddar cheese
1cupshredded Colby cheese
1/2cupfresh cilantro choppedplus some for garnish
126-inch corn tortillas
Avocado Mango Salsa
1avocadodiced
1mangodiced
2tablespoonsjalapenominced (or as much as you want for spice)
juice and zest of 1 lime
2tablespoonschopped fresh cilantro(see post above for substitutions
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.
Add poblano pepper to the baking sheet.
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.) Chop poblano
Add the chicken, poblano, 1/2 cup salsa verde, rice, cilantro, and 1/2 cup cheese to a bowl. Mix
Pour 1/2 cup salsa verde into the bottom of a 9x13 inch baking dish.
Wrap the tortillas in a damp paper towel and heat in the microwave for 30-60 seconds.
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.
Bake in a 350-degree oven for 20 to 30 minutes or until hot and cheese is melted.
Serve with Avocado Mango SalsaAvocado Mango Salsa
In a medium bowl, toss together avocado, mango, jalapeno, zest and juice of 1 lime, and 2 tablespoon cilantro.
Store in an air-tight container in the refrigerator for up to 2 days.
Video
Notes
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.Thank you