Lighter Chicken Enchiladas with Salsa Verde and Avocado Mango
These baked chicken enchiladas feature tender seasoned chicken and poblano peppers wrapped in corn tortillas with tangy salsa verde and melted cheese. The fresh avocado mango salsa adds bright, tropical flavors that complement the mild heat perfectly. Made with wholesome ingredients like brown rice and plenty of vegetables, this version offers a lighter take on the classic comfort food without sacrificing flavor. Perfect for family dinners or entertaining, these enchiladas can be assembled ahead of time for easy weeknight meals.
Ingredients
- 1 pound chicken breasts
- 2 tablespoons oil or spray oil, to coat chicken breasts
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 poblano pepper
- 2 cups white or brown rice, cookedquinoa1:1grainprotein
higher protein
- 2 cups salsa verdered enchilada sauce1:1flavor
different taste profile
- 1 cup Cheddar cheese
- 1 cup Colby cheese, shredded
- ½ cup fresh cilantro, plus some for garnish
- 12 corn tortillas
- 1 avocados, diced
- 1 mango, diced
- 2 tablespoons jalapeno pepper, minced
- lime, juice and zest of 1
- 2 tablespoons fresh cilantro
Instructions
- 1
Preheat oven to 350 degrees F
- 2
Line a baking sheet with silicone mat or foil sprayed with non-stick spray
- 3
Spray or rub oil on chicken breasts then coat with cumin, chili powder, paprika, salt, and pepper
- 4
Add poblano pepper to the baking sheet
- 5
Bake for 20 to 30 minutes or until chicken is cooked through
- 6
Shred the chicken
- 7
Peel skin off and de-seed the poblano, chop poblano
- 8
Add chicken, poblano, 1/2 cup salsa verde, rice, cilantro, and 1/2 cup cheese to a bowl and mix
- 9
Pour 1/2 cup salsa verde into bottom of 9x13 inch baking dish
- 10
Wrap tortillas in damp paper towel and heat in microwave for 30-60 seconds
- 11
Spoon chicken mixture down center of each tortilla, roll up and place seam side down in baking dish
- 12
Pour remaining salsa verde over enchiladas and top with remaining cheese
- 13
Bake for 20 to 30 minutes or until hot and cheese is melted
- 14
Toss together avocado, mango, jalapeno, lime zest and juice, and cilantro in medium bowl
- 15
Serve enchiladas with avocado mango salsa
Tips
Warm tortillas in damp paper towel to make them pliable and prevent cracking when rolling
Assemble enchiladas up to 24 hours ahead and refrigerate covered, then bake when ready to serve
Use rotisserie chicken to save time - you'll need about 3 cups shredded
Good to Know
Refrigerate leftovers for up to 3 days in airtight container
Assemble enchiladas up to 24 hours ahead, cover and refrigerate, then bake when ready
Serve hot directly from oven with avocado mango salsa on the side
Common Mistakes
Don't skip warming tortillas to avoid cracking when rolling
Don't overfill tortillas or they will be difficult to roll and may break
Substitutions
Gluten-Free Swaps
General Alternatives
different taste profile
FAQ
Can I use flour tortillas instead of corn?
Yes, flour tortillas work well and may be easier to roll. Use the same amount and warming method.
How long does the avocado mango salsa keep?
Store covered in refrigerator for up to 2 days, though avocado may brown slightly over time.
Can I freeze these enchiladas?
Yes, assemble without baking, wrap tightly and freeze up to 3 months. Bake from frozen adding 15-20 minutes.