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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.
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
Servings: 6
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.
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.
I made these last night for dinner and WOW, what a fantastic recipe!!!! Half Baked Harvest is the only blog that I trust completely because lets be honest, blog recipes can be VERY hit and miss. I usually check the blog on Saturdays and make at least one HBH recipe a week.
While eating this dinner, my husband goes “Is this a Teighan Harvest lady recipe?”
Me: “Half Baked Harvest? Yes”
My husband: “She’s really good. This is a keeper.”
So thank you for the daily creative and delicious recipes! This one was particularly great.
Wow that is so amazing! I am so glad you and your husband are loving my recipes and I hope you both continue to! Thank you Kelly!
I made this today and it was a hit!!! Even my super picky eater took a couple bites and dubbed it “ok” which is very high praise from the girl who wishes she could only eat cheese and grapes forever. I did have a problem finding a poblano pepper. It was labeled as a pasilla pepper at my grocery store. I’ll definitely make it again soon and can’t wait to eat the leftovers for lunch tomorrow!
I am so glad you and your family enjoyed this Kellie! Thank you so much!
No cheese inside? Only on top?
Hi Tieghan!! Thanks for another delicious recipe. This was a perfect Friday night meal. My family always knows that dinner is going to be amazing if it’s one of your recipes. I also made the corn chowder soup you posted recently. I don’t have an instant pot but it didn’t stop me from creating the same recipe in my Dutch oven. My family fought over who would get the leftovers!!! I’ll be making both these recipes again. Keep up the great work!!
Wow that is so amazing! I am so glad you and your family love my recipes and I hope you continue to Kathleen! Thank you for such a sweet comment!
Nutritional content per serving (what is a serving)?
Fat, calories, carbs, sugar. Sodium, fiber?
Hi Nicole,
I do not provide the nutritional information for my recipes because I truly try to use whole ingredients as much as possible. I am so sorry for this. There are many calorie counting apps and websites where you can put in the information and divid by the serving size to find out the calories, fat etc. If you have any other questions please let me know! I hope you love this recipe!
What a brilliant idea to add the mango. I would think the combination of all of these ingredients would be AMAZING!! What on earth do you do with all the food that you test? You must have an arming that you feed! WOW.
Hi Kristy! I give it all to my family and if its too much, some other close friends and neighbors who would like some! Unfortunately, I am not able to give already cooked meals to the homeless, but I wish I could give to them as well!
I feel you on the ugly food. Sometime I make a dish with the perfect flavors, but it looks horrible!! Unfortunately, I don’t always have time to remake, so I make the best of it. These enchiladas sound absolutely incredible though! Love the mango 🙂
Thank you so much Danielle!
I love enchiladas! These look so good and I love all the mango you snuck in there! Thanks for not giving up on the recipe so you could share it with us 😉
So glad you like this! Thank you Lauren!
I really liked the idea of using mango chunks.
It was great!
Thank you! I am so glad you enjoyed this!
Well I guess the 6th time is the charm because these look fantastic! Photos, flavors, and all. I totally get it, though. I am never satisfied with my photos and often hold off on posting or I re-photograph recipes since it just drives me bonkers.
Glad I’m not alone on that! Thank you so much Natasha!
I was wondering if there was a specific Salsa Verde recipe that you use?
Hi! I just make my own using the recipe as a base. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
https://cookieandkate.com/2015/homemade-salsa-verde-recipe/
Looks awesome! To clarify, no cheese goes inside the tortilla, correct? Only on top?
Hi! No cheese inside, just on top…but I am not apposed as the ore cheese the better! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
Yum, these look DELICIOUS!! What a fun way to use zucchini, I love the idea! Thanks for another great recipe, I’ll definitely be making this one soon!
Thank you Tanvee! I am so glad you loved this!
Hi! Not related to this specific post but I just purchased your cookbook and everything looks great! Do you have a top 5 list of the recipes in it (whether reader faves or your own) that you suggest trying first? Having a hard time narrowing down what to make! Thank you – love following your blog and excited to dive into the cookbook!
Thank you so much Lee! I love every recipe that I put in there, but I will leave some down below that are my family’s favorites! I hope you love them as well and enjoy the book!!
Healthier Slow Cooker Butter Chicken
Potato Chip Chicken
Creamy Curried Cauliflower and Goat Cheese Soup
Addictive Salted Caramel-Stuffed Chocolate Cookies
Mom’s One-Bowl Oatmeal Chocolate Chip Cookies
Gyros with Roasted Garlic Tzatziki and Feta Fries
Zucchini is such an inspired ingredient to add here. I’m always looking for new ideas on how to use the ones dying in my fridge. Great recipe!
Thank you so much Mariana!