Get ready to transform your dinner routine with these mouthwatering Lighter Salsa Verde Chicken Enchiladas that combine the perfect balance of zesty flavors and fresh ingredients. Imagine diving into a plate of creamy, cheesy enchiladas topped with a vibrant avocado mango salsa that will transport you straight to a Mexican culinary paradise. This recipe is not just a meal; it's a flavor explosion that's both lighter and more exciting than traditional enchiladas, promising to become your new go-to comfort food that doesn't compromise on taste or nutrition!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup salsa verde
- 8 corn tortillas
- 1 cup shredded cheese
- 1 avocado, diced
- 1 mango, diced
- 1/4 cup cilantro, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray.
- In a medium bowl, mix the shredded chicken with 1/2 cup of salsa verde. Season with salt and pepper to taste.
- Warm the corn tortillas in the microwave for 30 seconds to make them more pliable. This prevents cracking when rolling.
- Place a tortilla on a flat surface and add about 1/4 cup of the chicken mixture down the center of each tortilla.
- Carefully roll the tortilla tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas.
- Pour the remaining 1/2 cup of salsa verde evenly over the enchiladas, ensuring they are well covered.
- Sprinkle the shredded cheese over the top of the enchiladas.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- While enchiladas are baking, prepare the avocado mango salsa by gently mixing diced avocado, diced mango, chopped cilantro, and a pinch of salt in a small bowl.
- Remove enchiladas from the oven and let rest for 5 minutes before serving.
- Serve the enchiladas hot, topped with the fresh avocado mango salsa.
Tips
- Warm tortillas are key: Always microwave your corn tortillas for 30 seconds to prevent cracking when rolling.
- Don't overfill: Use about 1/4 cup of chicken mixture per tortilla to ensure easy rolling and even cooking.
- Fresh is best: Prepare the avocado mango salsa just before serving to maintain its vibrant colors and crisp texture.
- Cheese matters: Use a good quality shredded cheese that melts well for that perfect golden, bubbly top.
- Let it rest: Allow the enchiladas to sit for 5 minutes after baking to help them set and make serving easier.
- Customize your heat: Adjust the salsa verde's spiciness to match your preference by choosing mild or hot varieties.
Nutrition Facts
Calories: 399kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
