Lightened Up Salsa Verde Chicken Enchiladas are topped with an amazing avocado mango salsa. These enchiladas are packed with brown rice, seasoned white chicken, green chiles, salsa verde, and a little sour cream, and cheese.
The filling is a little bit spicy and the salsa is wonderfully sweet with lots of creamy chunks of avocado. Much lower in calories than your traditional enchiladas.
What Is Salsa Verde?
Salsa Verde is an amazingly healthy green salsa made from tomatillos, cilantro, garlic, and onion. I like to use jarred salsa verde for this recipe but you could use homemade.
I use chicken tenderloins for the filling which I coat in spices and then cook in a nonstick skillet. Once they have cooled some, I cut them into bite-sized pieces. You can use a few chicken breasts instead. They will just take a little longer to cook.
The chicken is a little bit spicy form the spices it is coated in. For more heat, serve the enchiladas with Cholulu Hot Sauce.
Substitutions
Try using peaches or pineapple instead of mango in the salsa.
Make In Advance
Can be assembled a day in advance. Cover and refrigerate. Add a few minutes to the baking time.
The salsa can be made a day in advance too, but wait until just before serving to add the avocado so it doesn’t turn brown.
How To Store
Leftovers will keep for about 4 days in an airtight container in the refrigerator.
Try These Other Healthy Dinner Recipes
- Air Fryer Taco Stuffed Peppers
- Hearty Garden Spaghetti
- Cheesy Turkey Meatloaf Muffins
- Vegetarian Lasagna
- Sweet Potato and Lentil Curry
- Spaghetti Sauce with Spicy Meat Sauce
Lightened Up Salsa Verde Chicken Enchiladas
Lightened Up Salsa Verde Chicken Enchiladas are topped with an amazing avocado mango salsa. These enchiladas are packed with brown rice, seasoned white chicken, green chiles, salsa verde, and a little sour cream, and cheese.
Ingredients
- 1 pound chicken tenderloins
- 2 teaspoons cumin
- 2 teaspoons ancho chilli powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1 tablespoon vegetable or olive oil
- 2 cups cooked brown rice
- 1 (4-ounce can) diced green chilies
- 1/4 cup sour cream
- 1 (16-ounce) jar salsa verde
- 1 1/2 cups shredded Colby cheese or Mexican cheese blend
- 10 (6-inch) corn tortillas
Avocado Mango Salsa
- 2 ripe avocados, diced
- 1 ripe mango, diced
- 1/4 cup finely diced red onion
- 1 jalapeno, seeded and minced
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped fresh cilantro
- cholulu hot sauce
Instructions
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Preheat the oven to 350 degrees and lightly grease a 9×13-inch baking pan.
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Coat chicken with seasonings (cumin, ancho chile powder, paprika, salt, pepper, cayenne pepper).
Heat oil in a large nonstick skillet over medium-high heat.
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Add chicken and cook until chicken is cooked all the way through. Let cool and then dice the chicken.
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Place chicken and rice in a large bowl and add chiles, sour cream, 1/2 cup of salsa verde, and 1/2 cup of shredded cheese. Mix.
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Spread abut 1/4 cup of salsa verde in the bottom of the prepared baking pan.
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Place a damp paper towel on top of the tortillas and microwave for 30 seconds.
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Spoon chicken mixture down the center of a tortilla, roll up and place seam side down in baking pan. Repeat with remaining tortillas.
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Pour remaining salsa verde over the tortillas and sprinkle the remaining cheese on evenly.
Bake for 25 minutes.
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While enchiladas are baking, make the salsa. Combine all ingredients in a medium bowl. Season to taste with salt and pepper.
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To serve, top enchiladas with salsa and serve with hot sauce.
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