Calories
140 kcal
Protein
10 g
Fat
4 g
Carbohydrates
14 g
Cut the mango lengthwise, and remove the bone. Peel and finely chop into pieces. Put in a shallow bowl with a lid. Peel the tomatoes, finely chop and add to the mango. Put the mint, cilantro, and chopped green pepper. Season with olive oil to your taste, sugar, and ground black pepper. Mash with a blender to get a sauce texture. Cover, and put it in the fridge.
Boil the beans according to the instructions on the package. Heat the vegetable oil in a pan, add the finely chopped onion, and saute until soft for 5 minutes. Add the beans, chicken, chilli, cilantro, freshly chopped tomatoes, stirring, and tomato paste. Heat the whole mixture for 5-7 minutes and remove from the heat.
Grease each tortilla with the tomato sauce or paste, and add the filling. Roll up the tortillas and place them on a heatproof dish, seam side down. Cover with 2/3 of the mango sauce. Sprinkle with grated mozzarella cheese. Bake in a preheated oven at 350°F for about 20 minutes.
Take it out of the oven. Serve with the remaining mango salsa.
Put the mango salsa out of the fridge for 30 minutes before adding it to the enchilada.
Bon Appetit!
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