Spiced Mango Chicken Enchiladas

A delightful twist on traditional chicken enchiladas featuring a vibrant mango salsa and a unique blend of spices, perfect for anyone looking to elevate their Mexican cuisine experience.

Prep time: 15 minutes
Cook time: 40 minutes
Serves: 4

Ingredients

2 lbs chicken breasts

1 tbsp olive oil

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp cayenne pepper

1 tsp garlic powder

1 tsp onion powder

Salt and pepper to taste

8 flour tortillas

2 cups shredded Monterey Jack cheese

1 cup mango salsa (store-bought or homemade)

1/2 cup sour cream

1/4 cup chopped fresh cilantro

1 lime, juiced

2 cups enchilada sauce

1 medium onion, diced

Instructions

1. Preheat oven to 375°F.

2. Season chicken breasts with cumin, smoked paprika, cayenne pepper, garlic powder, onion powder, salt, and pepper.

3. Heat olive oil in a skillet over medium heat and cook chicken until golden and cooked through, about 7-8 minutes per side.

4. Remove chicken from skillet and shred using two forks.

5. In a large bowl, mix shredded chicken with 1 cup of enchilada sauce and mango salsa.

6. Grease a 9x13 inch baking dish.

7. Place a portion of the chicken mixture into each tortilla, roll up, and place seam-side down in the baking dish.

8. Pour remaining enchilada sauce over the tortillas and sprinkle with shredded cheese.

9. Bake for 20 minutes or until cheese is bubbly and golden.

10. Garnish with sour cream, cilantro, and lime juice before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in the oven at 350°F for about 10-15 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.