Can I Make These Enchiladas With Rotisserie Chicken?

Absolutely. Rotisserie chicken is an excellent shortcut for Salsa Verde Chicken and Zucchini Enchiladas with Mango. Remove the skin, shred the meat, and combine it with the cooked zucchini, poblano pepper, salsa verde, mango, and cilantro. Since the chicken is already cooked, you can skip the chicken-searing step. This reduces preparation time and makes the recipe particularly convenient for busy weeknights.

How Do I Keep Chicken and Zucchini Enchiladas From Getting Soggy?

Cook the zucchini thoroughly before adding it to the filling. Zucchini naturally contains a lot of moisture, so sautéing it until tender and lightly caramelized helps remove excess water. Also avoid adding too much salsa verde. Use enough to flavor and moisten the tortillas without completely soaking them. Serve Salsa Verde Chicken and Zucchini Enchiladas with Mango shortly after baking for the best combination of soft centers and lightly textured edges.

Easy Salsa Verde Chicken and Zucchini Enchiladas with Mango

Name: Salsa Verde Chicken and Zucchini Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican-Inspired
Ingredients: 2 tablespoons olive oil; 1 1/2 pounds boneless, skinless chicken breasts or chicken tenders; 2 teaspoons chili powder; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; Kosher salt and black pepper, to taste; 2 medium zucchini, chopped; 1 poblano pepper, seeded and chopped; 2 cups salsa verde; 1 ripe mango, peeled and diced, divided; 1/2 cup fresh cilantro, chopped, plus more for serving; 8 flour or corn tortillas, warmed; 1 1/2 cups shredded Monterey Jack, pepper Jack, cheddar, or Mexican-blend cheese; 1 avocado, diced; 1 lime, juiced, plus additional wedges for serving

Description

Salsa Verde Chicken and Zucchini Enchiladas with Mango combine chili-seasoned chicken, caramelized zucchini, poblano pepper, tangy salsa verde, juicy mango, warm tortillas, and melted cheese. Finished with creamy avocado, fresh cilantro, mango, and lime, these easy baked enchiladas balance savory, spicy, sweet, and fresh flavors in every bite.

Ingredients

Scale

2 tablespoons olive oil
1 1/2 pounds boneless, skinless chicken breasts or chicken tenders
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Kosher salt and black pepper, to taste
2 medium zucchini, chopped
1 poblano pepper, seeded and chopped
2 cups salsa verde
1 ripe mango, peeled and diced, divided
1/2 cup fresh cilantro, chopped, plus more for serving
8 flour or corn tortillas, warmed
1 1/2 cups shredded Monterey Jack, pepper Jack, cheddar, or Mexican-blend cheese
1 avocado, diced
1 lime, juiced, plus additional wedges for serving

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Instructions

Preheat the oven to 350°F (175°C).
Toss the chicken with 1 tablespoon olive oil, chili powder, cumin, smoked paprika, salt, and black pepper until evenly coated.
Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 4 to 5 minutes per side, or until fully cooked and the internal temperature reaches 165°F. Transfer to a plate and shred with two forks.
Add the remaining tablespoon of olive oil to the skillet. Add the zucchini and poblano pepper and cook for about 10 minutes, stirring occasionally, until the vegetables are tender and the zucchini is lightly caramelized.
Remove the skillet from the heat. Add the shredded chicken, 1/2 cup salsa verde, 1/2 cup diced mango, and chopped cilantro. Toss until the filling is evenly combined.
Spread 1/2 cup salsa verde over the bottom of a 9-by-13-inch baking dish.
Spoon the chicken and zucchini mixture down the center of each warmed tortilla. Roll each tortilla tightly and arrange seam-side down in the prepared baking dish.
Pour the remaining salsa verde over the enchiladas and sprinkle the shredded cheese evenly over the top.
Bake for 15 to 20 minutes, or until the enchiladas are heated through and the cheese is completely melted and bubbling.
Top the hot enchiladas with diced avocado, the remaining fresh mango, cilantro, and fresh lime juice. Serve immediately.

Notes

Warm the tortillas before rolling to prevent them from cracking, especially when using corn tortillas.
Cook the zucchini until lightly caramelized to remove excess moisture and help prevent soggy enchiladas.
Choose a salsa verde with a heat level that suits your preference.
Rotisserie chicken can replace freshly cooked chicken for a faster weeknight version.
Use ripe but firm mango so it maintains its texture in the filling and as a topping.
Keep avocado, fresh mango, cilantro, and lime separate when storing leftovers and add them after reheating.
Serve with steamed rice, cilantro-lime rice, quinoa, black beans, or a corn and tomato salad.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Skillet and Baking
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 serving
Calories: 1038 kcal
Sugar: 12 g
Sodium: 1550 mg
Fat: 55 g
Saturated Fat: 19 g
Unsaturated Fat: 32 g
Trans Fat: 0 g
Carbohydrates: 82 g
Fiber: 8 g
Protein: 55 g
Cholesterol: 165 mg