Salsa Verde Chicken and Zucchini Enchiladas with Mango
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Enchiladas filled with seasoned chicken and charred zucchini in salsa verde, topped with melted cheese and baked. Fresh mango, avocado, and lime brighten this light summer dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 1276mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 645mg
- Calcium
- 257mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1276MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.