Go Back
+ servings
lighter salsa verde chicken enchiladas with avocado mango salsa

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 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings
Calories 338kcal
Author Paula


For the enchiladas

  • 1 pound boneless skinless chicken breasts
  • 2 tablespoons oil or spray oil to coat chicken breasts
  • 2 teaspoon  cumin
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 poblano pepper
  • 2 cups cooked white or brown rice
  • 2 cups homemade or store-bought salsa verde
  • 1 cup shredded Cheddar cheese
  • 1 cup shredded Colby cheese
  • 1/2 cup fresh cilantro chopped plus some for garnish
  • 12 6-inch corn tortillas

Avocado Mango Salsa

  • 1 avocado diced
  • 1 mango diced
  • 2 tablespoons jalapeno minced (or as much as you want for spice)
  • juice and zest of 1 lime
  • 2 tablespoons chopped fresh cilantro(see post above for substitutions


  • 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.



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


Calories: 338kcal | Carbohydrates: 11g | Protein: 28g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 89mg | Sodium: 549mg | Potassium: 644mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1362IU | Vitamin C: 39mg | Calcium: 318mg | Iron: 2mg