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These are the BEST summertime Salsa Verde Chicken and Zucchini Enchiladas. Chili seasoned chicken and charred zucchini, tossed with salsa verde, wrapped in tortillas, topped with cheese, and baked to a golden, cheesy perfection. Finish these light and healthy enchiladas off with avocado, fresh mango, and lots of lime juice, SO GOOD!
These enchiladas, well, let me just tell you a little story about these enchiladas.
Iโve been working on them for over a month now. Which makes no sense at all, as these are some of the easiest enchiladas, and this is really a pretty straight forward recipe. But theyโve been giving me the hardest time. I often get asked how many times I test my recipes before I share them with you guys. My answer is always the same, usually two to three times for a savory recipe, and three to five time for sweet recipes. If itโs a recipe like grilled chicken, where I have the formula down, and I am only really testing for flavors, I might just make that once, but all in all, I test the recipes A LOT before you ever get to see them.
These enchiladas however? Iโve made them probably six times in the last month. Each time they were slightly different from the last, and each time they were delicious, but they were also just so ugly.
We all know how I feel about ugly food, I do not like itโฆat all.
Enchiladas are one of my most dreaded foods to make because I have the hardest time photographing them. I was so, so SO close to giving up on these, but I gave them one last try this past Monday and finally came away with both a recipe and photos that I was excited to share.
Yes, yes, YES!
So today, we have the most delicious enchiladas to talk about. They are spicy, but not in an over powering way, filled with zucchini, topped with lots of good cheese, baked, and finished off with plenty of avocado, fresh mango, and lime.
They are light and healthy, quick and easy, and the perfect cozyโฆish summertime recipe that can easily be transitioned into fall.
Letโs talk details.
For starters, yes, you do need to turn your oven on to make these. But itโs a low temperature and not for too long. Come on, you can handle a little heat.
The chicken is seasoned with chili powder, cumin, and smoked paprika before being pan seared in the skillet. I like using small chicken tenders or chicken breasts, as they cook up quickly and are easier to work with. As soon as the chicken is cooked, theย zucchini and peppers get added into the skillet, caramelized, and then everything is tossed with salsa verde and fresh mango before being wrapped up in the tortillas.
Now, I know some of you might be thinking that the mango inside the tortilla might seem weird, but itโs actually so delicious. The sweetness from the mangos balances out the heat from the salsa, and oddly, is so delicious paired when with the savory zucchini and melty cheese.
I know it is different, but go with me on this and give it a try.
While the enchiladas are cooking, prepare the toppings (just some avocado, more mango, cilantro, and lime juice) and as soon as they come out of the oven, top them off, and EAT.
These are best right out of the oven when the cheese is at its meltiest stage. YUM.
Serve these with a side of steamed rice or quinoa, and maybe, if you have time, toss together a simple summer corn and tomato salad. That would be so good. And pretty! And healthy!
Perfect kind of food for a Wednesday night, right? YUP.
If you make these salsa verde zucchini and chicken enchiladas, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make these enchiladas, donโt forget to also tag me onย Instagramย so I can see! Looking through the photos of recipes you all have made is my favorite!
Salsa Verde Chicken and Zucchini Enchiladas with Mango
Ingredients
- 1 1/2 pounds boneless skinless chicken tenders or small breasts
- 2 tablespoons extra virgin olive oil
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- kosher salt and pepper
- 2 zucchini or yellow summer squash, chopped
- 1 poblano pepper, sliced
- 1 mango, chopped
- 2 cups salsa verde, homemade or store-bought
- 1/2 cup fresh cilantro, chopped
- 10-12 corn or flour tortillas, warmed
- 1 cup shredded cheddar
- 1/2 cup shredded pepper jack
- 1 avocado, sliced
- juice of 1 lime
Instructions
- 1. Preheat the oven to 350 degrees F.2. Toss the chicken with 1 tablespoon olive oil, chili powder, cumin, and paprika. Season with salt and pepper.3. Heat a large skillet over medium high heat. Add the chicken and cook 4-5 minutes per side or until cooked through. Remove the chicken from the skillet and shred with 2 forks. 4. Add the remaining olive oil to the skillet. When the oil shimmers, add the zucchini and poblano pepper. Cook until the zucchini has caramelized and is soft, about 10 minutes. Remove from the heat and add the shredded chicken, 1/2 cup salsa verde, 1/2 cup mango chunks, and cilantro. Toss to combine.5. To assemble. Pour 1/2 cup of the salsa verde onto the bottom of a 9x13 inch baking dish. Spoon a little of the chicken mixture down the center of each warmed tortilla, tuck and roll, placing the tortilla, seam side down, into the baking dish. Pour the remaining salsa verde over top of the enchiladas and then top with the remaining the cheese. Transfer to the oven and bake for 15-20 minutes, until the cheese has melted. 6. To serve, top with avocado, the remaining mango, lime juice, and fresh cilantro. EAT.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
How do you make your homemade salsa verde?
Hey Alexis,
I have that recipe in the HBH Cookbook, otherwise I really love Frontera Brand or Whole Foods 365.
I hope you love this dish!
Love, love, love this dish!
Hey Pam,
Happy Sunday! I appreciate you making this recipe and your comment, so glad to hear it turned out well!
These were incredible! I used frozen chicken strips but still cooked in the pan with oil and spices. I personally would skip the avocado as much as I like avocado, I thought it took away from the delicious mango flavor. My husband loved the avocado on his. Itโs a side serving of avocado here. I had lots of leftover filling so I just layered that over the enchiladas before sauce and cheese, worked perfectly. Thank you!
Thanks so much, Sara May! Love to hear you enjoyed this recipe! Hope you are having a nice weekend! xT
We loved this recipe! I had some leftover filling so we are going to have eggs with it in the morning! Thank you again for a 5+ meal!!! You are the best๐
Hey Sarah,
Fantastic!! I love to hear that this recipe turned out well for you, thanks so much for making it! Have a great weekend:) ๐ฃ๐ญ
I love this recipe, but I have wondered if there’s meant to be cheese inside the enchiladas. The recipe only mentions cheese to top it on step 5, but says the “remaining ” cheese.
Hey Shannon,
Fantastic!! I love that this recipe turned out tasty for you, thanks so much for giving it a try! Yes, you can add some cheese inside of the enchiladas as well. xx
Made these for dinner tonight…..what a hit….making them again in a few nights for company.
Hi Regina,
Awesome!!๐คฉ I truly appreciate you making this recipe and sharing your review and love to hear that it was a hit! xTieghan
This is incredible and super easy to make! My husband asked to make a staple on our dinner rotations and is eating the leftovers for breakfast.
Hey Colleen,
Amazing!! I am so glad this recipe was a hit, thanks a lot for trying it out! Have the best weekend! โ๏ธxx
SOOOO YUMMY and a nice change from traditional red enchiladas! I used extra salsa verde and made mexican rice and refried beans with it. I love mangoes, and with the zucchini they were subtle in the taste but FLAVORFUL overall! Hubby and teenage son devoured it quickly!!!
Hey there,
Fantastic!! I love to hear that this recipe was a hit, thanks a lot for making it! Have the best weekend:) xTieghan
I have made and loved SO many of your recipes. But this one might be my favorite! I made my tortillas from scratch, and then snuck 8 oz of chopped fresh mushrooms in with the zucchini. My kids who donโt like mushrooms didnโt notice and gobbled them up. This one is definitely going into the rotation. Thank you!! Youโre a genius!
Hey Rebecca,
Fantastic!! So glad to hear that you enjoyed this dish! I appreciate you giving it a try! xT
I am so surprised this recipe hasnโt received 5 stars from everyone- it is beyond fabulous! Who knew these ingredients would work so deliciously together?! I did not alter your recipe one bit and it was absolutely perfect. Definitely saving as a go-to meal. Thanks Tieghan!
Hey Alix,
Happy Friday!! Thanks so much for trying this recipe out, I love to hear that it was enjoyed!! xx