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Salsa Verde Chicken and Zucchini Enchiladas with Mango

Tieghan, Half Baked Harvest
  • 45 minutes
  • Serves

INGREDIENTS

1 1/2

lbs Chicken tenders or small breasts, boneless skinless

1

Avocado

1/2 cup

Cilantro, fresh

1

Lime, juice of

1

Mango

1

Poblano pepper

2

Zucchini or yellow summer squash

2 cups

Salsa verde, homemade or store-bought

2 tsp

Chili powder

1

Kosher salt and pepper

1 tsp

Paprika, smoked

2 tbsp

Olive oil, extra virgin

2 tsp

Cumin

10

Corn or flour tortillas

1 cup

Cheddar

1/2 cup

Pepper jack