Spicy Mango Chicken Enchiladas

🕒 Prep: 15 min
🔥 Cook: 20 min
🍽 Serves: 4
★★★★★
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Spicy Mango Chicken Enchiladas are a delightful twist on a classic favorite. The sweet juiciness of mango perfectly complements the smoky heat of chipotle, creating a dish that’s both comforting and exciting. It's a great way to shake up your weeknight dinner routine!

Ingredients for Spicy Mango Chicken Enchiladas

Let’s break down these flavors. Starting with the cooked shredded chicken, it serves as the hearty base of this dish, absorbing all those lovely flavors. Then there’s the diced ripe mango — it adds a refreshing sweetness that balances the heat. The red onion gives a sharp, zesty contrast, while cilantro brings a fresh, herbal note. A splash of lime juice brightens everything up, and chipotle chili powder adds that essential smoky heat. Finally, Monterey Jack cheese melts beautifully, providing a creamy finish, and the enchilada sauce ties everything together with its rich, savory goodness.

Tips & Tricks

  • Use rotisserie chicken for a quick and easy option.
  • If your mango isn’t ripe, let it sit at room temperature for a day or two.
  • To make it spicier, add more chipotle chili powder or fresh jalapeños to the mix.

Serving Suggestions

These enchiladas pair wonderfully with a simple side salad with a lime vinaigrette to match the citrusy tones. For a heartier meal, serve with Mexican rice or refried beans. A cold, citrusy beer or a margarita rounds out the meal perfectly.

Frequently Asked Questions

Can I use corn tortillas instead of flour?
Absolutely! Just make sure to warm them up first to prevent cracking.
How can I make this dish vegetarian?
Swap the chicken for black beans and add some roasted veggies like bell peppers or zucchini.
Can I make this ahead of time?
Yes, you can assemble the enchiladas and refrigerate them for up to a day before baking.

Spicy Mango Chicken Enchiladas Recipe Walkthrough

Start by preheating your oven to 375°F (190°C). This ensures it's ready by the time you've assembled your enchiladas. Grab a large bowl and mix together the shredded chicken, diced mango, red onion, cilantro, lime juice, and chipotle chili powder. Make sure everything is well combined so each bite has a bit of everything.

Now, take your 9x13-inch baking dish and spread a thin layer of enchilada sauce on the bottom. This prevents the enchiladas from sticking and adds extra flavor. Lay out a tortilla, place about 1/3 cup of the chicken mixture onto it, and sprinkle with some Monterey Jack cheese. Roll it up tightly and place it seam-side down in the dish. Repeat with the remaining tortillas.

Pour the rest of the enchilada sauce over the rolled tortillas, spreading it evenly with a spatula. This will keep them moist and flavorful. Sprinkle the remaining cheese on top, ensuring it’s distributed evenly. Pop the dish into your preheated oven and bake for about 20 minutes, or until the cheese is melted and bubbling.

Once out of the oven, let them cool for just a moment before serving. Top with a dollop of sour cream and some sliced jalapeños if you like an extra kick. Enjoy while hot!

Why You'll Love This Recipe

  • Sweet and spicy flavor combination.
  • Quick and easy to prepare.
  • A great way to use up leftover chicken.
  • Perfect for feeding a crowd or a cozy family dinner.

Ingredients

2 cups cooked shredded chicken
1 cup diced ripe mango
1/2 cup diced red onion
2 tablespoons chopped cilantro
1 tablespoon lime juice
1 teaspoon chipotle chili powder
1 cup shredded Monterey Jack cheese
8 flour tortillas (8-inch)
2 cups enchilada sauce
1/2 cup sour cream
1/4 cup sliced jalapeños (optional)

Step-by-step Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the shredded chicken, diced mango, red onion, cilantro, lime juice, and chipotle chili powder. Mix well to incorporate all ingredients evenly.
3. Spread a thin layer of enchilada sauce on the bottom of a 9x13-inch baking dish.
4. Place about 1/3 cup of the chicken mixture onto each tortilla, then sprinkle with some Monterey Jack cheese. Roll up the tortillas tightly and place them seam-side down in the prepared baking dish.
5. Pour the remaining enchilada sauce over the top of the rolled tortillas, spreading it out evenly with a spatula.
6. Sprinkle the rest of the Monterey Jack cheese over the top.
7. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
8. Serve hot, garnished with sour cream and sliced jalapeños, if desired.

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