This post may contain affiliate links, please see our privacy policy for details.

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!

overhead photo of Salsa Verde Chicken and Zucchini Enchiladas with Mango

These enchiladas, well, let me just tell you a little story about these enchiladas.

I’ve 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 they’ve 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 it’s 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? I’ve 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 it…at all.

overhead close up photo of Salsa Verde Chicken and Zucchini Enchiladas with Mango

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 cozy…ish summertime recipe that can easily be transitioned into fall.

side angled photo of Salsa Verde Chicken and Zucchini Enchiladas with Mango | #mexican #enchiladas #zucchini #summerrecipes #easy

Let’s talk details.

For starters, yes, you do need to turn your oven on to make these. But it’s 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, the 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 it’s 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.

action shot Salsa Verde Chicken and Zucchini Enchiladas with Mango being removed from the baking dish with a serving spoon

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.

Salsa Verde Chicken and Zucchini Enchiladas with Mango with enchiladas on a plate

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, don’t forget to also tag me on Instagram 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

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.

Register & Save

Already Registered? Login Now


  • 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


  • 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. 

horizontal overhead photo of Salsa Verde Chicken and Zucchini Enchiladas with Mango

You May Also Like

Add a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. These were absolutely delicious. I needed to use up zucchini and this was the perfect dish. Thank you! Keep creating wonderful recipes!

  2. 5 stars
    Absolutely delicious!! Made with spicy chicken sausage because I didn’t have chicken breast and it was incredible. Thanks for the great recipe!

  3. 5 stars
    Wow! I would say about 85% of my cooking comes from an online recipe, and I cook dinner every.single.night. With the amount of online recipies I use I’ve never commented. This however, deserves a comment!! Absolutely delicious!!! I just stumbled across your blog earlier last week. With quarantine I had been wanting to switch up my dinner routine and I found you. I’ve made one of your recipes every night for the past 4 days. This one is one of my new favorite meals of all time. It helps when all of my favorite ingredients are stuffed, baked and layered with mealty cheese of course. The unexpected combination of flavors, touch of mango and fresh herbs and vegetables- perfect. Thank you for not giving up on this recipe I can’t wait to add it to my ‘forever notebook’. I did make a couple modifications since I’m a baby with spicy. I substituted the pepper jack cheese for queso cheese and when using flour tortillas I cut them in half and then rolled. This allowed me to make smaller (like your picture) enchiladas that were completely stuffed without too much extra tortilla. Thank you for inspiring me in the kitchen. So happy I found you! 🙂

    1. You are too sweet!! I am so glad this recipe turned out so well for you, Chanel! I also hope you love every one you try on my site! Thank you!! xTieghan

  4. 5 stars
    Excellent recipe with lots of unusual flavor combinations and none of the heavy, cream sauces. It’s a new favorite!

  5. These sound awesome, heading to the grocery store tomorrow to buy ingredients. What is your suggested method
    for warming the tortillas?

    1. Hi Debra! I usually put the tortillas over the open flame on a stove top! Just make sure to use something to flip them with, so you don’t burn your hand! I hope you love this recipe! xTieghan

See More Comments