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.
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.
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.
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.
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, 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
Calories Per Serving: 1038 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 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
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- 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.