Salsa Verde Chicken Zucchini Enchiladas with Mango

There’s something about the combination of flavors in Salsa Verde Chicken Zucchini Enchiladas with Mango that instantly transports me to a summer fiesta. I vividly remember the first time I made these enchiladas for my family during a backyard barbecue. The sun was shining, and the air was filled with laughter. I wanted to create a dish that was not only vibrant but also packed with fresh ingredients. As I layered the tortillas with tender, shredded chicken and the bright flavors of mango and salsa verde, I felt a wave of excitement. This dish is a celebration of summer flavors, a perfect way to enjoy the season’s bounty. Moreover, it’s easy to make, allowing you to focus on creating joyful memories with your loved ones rather than spending hours in the kitchen.

Ingredients You’ll Need for Salsa Verde Chicken Zucchini Enchiladas with Mango

The beauty of the ingredients in Salsa Verde Chicken Zucchini Enchiladas with Mango lies in their simplicity and harmony. Each component plays a significant role in creating a dish that is both satisfying and wholesome. The boneless chicken serves as the protein base, while the zucchini and mango provide a delightful contrast in texture and taste. The salsa verde ties everything together with its zesty flavor, making each bite a burst of freshness.

• 1 1/2 pounds boneless skinless chicken tenders or small breasts: This is the main protein source, providing a tender and juicy filling.
• 2 tablespoons extra virgin olive oil: Used to cook the chicken and vegetables, adding healthy fats and flavor.
• 2 teaspoons chili powder: Adds a warm spice that enhances the overall flavor of the chicken.
• 2 teaspoons cumin: This earthy spice adds depth and a hint of smokiness.
• 1 teaspoon smoked paprika: Infuses a subtle smokiness that complements the dish beautifully.
• Kosher salt and pepper: Essential for seasoning the chicken to ensure it’s flavorful.
• 2 zucchini or yellow summer squash, chopped: Adds color, nutrition, and a slight crunch to the filling.
• 1 poblano pepper, sliced: Brings a mild heat and vibrant flavor that pairs well with the other ingredients.
• 1 mango, chopped: Offers a sweet contrast to the savory elements, making every bite delightful.
• 2 cups salsa verde, homemade or store-bought: The star condiment that adds freshness and zing to the enchiladas.
• 1/2 cup fresh cilantro, chopped: Adds a fresh and aromatic element, brightening the dish.
• 10-12 corn or flour tortillas, warmed: The vessel for the filling, providing a soft and comforting texture.
• 1 cup shredded cheddar: Adds a rich creaminess when melted on top.
• 1/2 cup shredded pepper jack: Offers a fantastic kick and extra creaminess.
• 1 avocado, sliced: A deliciously creamy topping that adds freshness when served.
• Juice of 1 lime: Adds brightness and balances the flavors perfectly.

The Process for Making Salsa Verde Chicken Zucchini Enchiladas with Mango

Making Salsa Verde Chicken Zucchini Enchiladas with Mango is a straightforward process, and I promise it’s worth every minute! Gather your ingredients, roll up your sleeves, and let’s get cooking.

1. Preheat your oven to 350 degrees F. This ensures that your enchiladas will bake evenly.
2. Toss the chicken with 1 tablespoon of olive oil, chili powder, cumin, and smoked paprika. Season generously with kosher salt and pepper. This mixture will infuse the chicken with fantastic flavor, so don’t skimp on the seasoning!
3. Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 4 to 5 minutes per side, or until cooked through. The chicken should be golden brown and juices run clear. Remove it from the skillet and shred it using two forks. This step is crucial for achieving that tender, luscious filling.
4. Add the remaining tablespoon of olive oil to the skillet. When the oil starts to shimmer, toss in the chopped zucchini and poblano pepper. Sauté until the zucchini is caramelized and tender, which should take about 10 minutes. The veggies should look vibrant and slightly browned, adding depth to the filling.
5. Remove the skillet from heat and combine the shredded chicken with 1/2 cup of salsa verde, 1/2 cup of mango chunks, and the chopped cilantro. Toss gently until everything is well-mixed. The flavors will meld beautifully, creating a delicious filling.
6. To assemble, pour 1/2 cup of salsa verde onto the bottom of a 9×13 inch baking dish. This prevents the tortillas from sticking and adds extra flavor.
7. Spoon a generous amount of the chicken mixture down the center of each warmed tortilla. Tuck and roll them up, then place seam-side down into the baking dish. Make sure to fit them snugly together to create a lovely presentation.
8. Once all the enchiladas are in the dish, pour the remaining salsa verde over the top. Then, sprinkle the remaining cheddar and pepper jack cheese on top. This cheesy layer will become golden and bubbly as it bakes.
9. Transfer the baking dish to the preheated oven and bake for 15 to 20 minutes, or until the cheese has fully melted and is slightly golden. Your kitchen will smell amazing during this time!
10. To serve, top the hot enchiladas with sliced avocado, the remaining mango, a squeeze of fresh lime juice, and additional cilantro. Each bite is a celebration of fresh, vibrant flavors that you won’t want to miss!

Expert Tips about Salsa Verde Chicken Zucchini Enchiladas with Mango

When tackling Salsa Verde Chicken Zucchini Enchiladas with Mango, keep these expert tips in mind to ensure your dish turns out perfectly every time.

• Storage: Leftovers should be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven for the best texture.
• Freezing: You can freeze assembled enchiladas before baking. Cover the dish tightly with foil and freeze for up to three months for an easy weeknight meal.
• Pairing: Serve these enchiladas with a fresh green salad or some Mexican rice for a complete meal.
• Make it spicy: If you like heat, consider adding sliced jalapeños to the filling or drizzling some hot sauce over the top before serving.
• Using different proteins: Feel free to swap the chicken for shredded beef or a meat substitute if you’re looking for a different flavor.

Side Dish Ideas for Salsa Verde Chicken Zucchini Enchiladas with Mango

When it comes to serving Salsa Verde Chicken Zucchini Enchiladas with Mango, the possibilities are endless! Here are some fantastic side dish ideas:

• Mexican Rice: This is a classic pairing that complements the flavors of the enchiladas nicely. The spices in the rice enhance the overall experience.
• Guacamole: Homemade guacamole adds a creamy texture that pairs wonderfully with the enchiladas, balancing the spices.
• Refried Beans: Creamy refried beans provide a hearty side that rounds out the meal.
• Fresh Corn Salad: A refreshing corn salad with lime dressing brings a bright, summery element to your plate.
• Chips and Salsa: A crunchy side of tortilla chips with fresh salsa offers a great starter to this flavorful meal.
• Seasonal Fruit Salad: Lighten up the meal with a fruit salad featuring seasonal fruits like watermelon, berries, and citrus for a sweet finish.
• Green Salad: A simple mixed greens salad dressed lightly with vinaigrette can add freshness and contrast to the rich enchiladas.

FAQ

Conclusion

Salsa Verde Chicken Zucchini Enchiladas with Mango are a beautiful blend of flavors and textures that come together to create a memorable dish. The combination of zesty salsa, tender chicken, and fresh mango is bound to impress anyone at your dinner table. I encourage you to try making this dish for your next gathering or weeknight dinner. It’s not just a meal; it’s an experience that brings joy and satisfaction with every bite.

Salsa Verde Chicken Zucchini Enchiladas with Mango

The ultimate comfort food, Salsa Verde Chicken Zucchini Enchiladas with Mango is a vibrant and flavorful meal bursting with fresh ingredients. This easy weeknight dinner combines tender shredded chicken, zesty salsa verde, and sweet mango, all wrapped in warm tortillas. Perfect for any occasion, you'll want to make it tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Mexican

Calories: 470

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 pounds boneless skinless chicken tenders
• 2 tablespoons extra virgin olive oil
• 2 teaspoons chili powder
• 2 teaspoons cumin
• 1 teaspoon smoked paprika
• to taste kosher salt
• to taste pepper
• 2 zucchini or yellow summer squash, chopped
• 1 poblano pepper, sliced
• 1 mango, chopped
• 2 cups salsa verde, homemade or store-bought
• 0.5 cup fresh cilantro, chopped
• 10-12 corn or flour tortillas, warmed
• 1 cup shredded cheddar
• 0.5 cup shredded pepper jack
• 1 avocado, sliced
• 1 juice of 1 lime

Equipment

• Oven
• Baking Sheet
• Skillet
• Chef's Knife
• Mixing Bowl

Method

 

1. 1. Preheat your oven to 350 degrees F. This ensures that your enchiladas will bake evenly.
2. 2. Toss the chicken with 1 tablespoon of olive oil, chili powder, cumin, and smoked paprika. Season generously with kosher salt and pepper. This mixture will infuse the chicken with fantastic flavor, so don't skimp on the seasoning!
3. 3. Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 4 to 5 minutes per side, or until cooked through. The chicken should be golden brown and juices run clear. Remove it from the skillet and shred it using two forks. This step is crucial for achieving that tender, luscious filling.
4. 4. Add the remaining tablespoon of olive oil to the skillet. When the oil starts to shimmer, toss in the chopped zucchini and poblano pepper. Sauté until the zucchini is caramelized and tender, which should take about 10 minutes. The veggies should look vibrant and slightly browned, adding depth to the filling.
5. 5. Remove the skillet from heat and combine the shredded chicken with 1/2 cup of salsa verde, 1/2 cup of mango chunks, and the chopped cilantro. Toss gently until everything is well-mixed. The flavors will meld beautifully, creating a delicious filling.
6. 6. To assemble, pour 1/2 cup of salsa verde onto the bottom of a 9x13 inch baking dish. This prevents the tortillas from sticking and adds extra flavor.
7. 7. Spoon a generous amount of the chicken mixture down the center of each warmed tortilla. Tuck and roll them up, then place seam-side down into the baking dish. Make sure to fit them snugly together to create a lovely presentation.
8. 8. Once all the enchiladas are in the dish, pour the remaining salsa verde over the top. Then, sprinkle the remaining cheddar and pepper jack cheese on top. This cheesy layer will become golden and bubbly as it bakes.
9. 9. Transfer the baking dish to the preheated oven and bake for 15 to 20 minutes, or until the cheese has fully melted and is slightly golden. Your kitchen will smell amazing during this time!
10. 10. To serve, top the hot enchiladas with sliced avocado, the remaining mango, a squeeze of fresh lime juice, and additional cilantro. Each bite is a celebration of fresh, vibrant flavors that you won't want to miss!

Notes

• Storage: Leftovers should be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven for the best texture.
• Freezing: You can freeze assembled enchiladas before baking. Cover the dish tightly with foil and freeze for up to three months for an easy weeknight meal.
• Pairing: Serve these enchiladas with a fresh green salad or some Mexican rice for a complete meal.
• Make it spicy: If you like heat, consider adding sliced jalapeños to the filling or drizzling some hot sauce over the top before serving.
• Using different proteins: Feel free to swap the chicken for shredded beef or a meat substitute if you're looking for a different flavor.

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Meet Margot Vance

Founding Savor Feasts was my way of celebrating the art of generous cooking. I believe that food should be abundant, flavorful, and memorable. I personally cook, test, and photograph our recipes to ensure they bring a sense of occasion to your table, whether it is a simple dinner or a grand holiday celebration.