Spicy Mango Enchiladas with Chipotle Cream Sauce

katusha80102
Recipe from Kate Logan
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1 h. 30 min
2023-06-29-xd5g8w-green-enchiladas-casserole-in-a-baking-dish-2023-05-03-22-37-33-utc
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Updated 16.07.2023
These Spicy Mango Enchiladas with Chipotle Cream Sauce provide an original variation of the classic meal. The blend of succulent chicken, delectably sweet mango, and fiery chipotle cream sauce produces a perfectly balanced array of tastes. Pair it with Mexican rice and a crisp salad for a satisfying and delightful feast. Bon appétit!

Ingredients
servings

  • Cooked chicken breasts, torn into pieces
    1,6 lbs.
  • Mango
    4 pcs.
  • Pitas
    32 pcs.
  • Diced red onion
    4 pcs.
  • Jalapeno pepper
    8 pcs.
  • Monterey Jack cheese
    20 oz.
  • Bell pepper
    8 pcs.
  • Honey
    8 tsp.
  • Black pepper and salt
    to taste
  • Fresh cilantro leaves
    12 oz.
  • Sour cream (15%)
    28 fl. oz.
  • Chipotle peppers in adobo sauce
    8 pcs.
  • Lime juice
    8 tbsp.
  • Ground cumin
    2 tsp.

Nutrition facts per 100 g

  • Calories

    367 kcal

  • Protein

    21 g

  • Fat

    19 g

  • Carbohydrates

    25 g

Method

  • Preheat the oven to 375°F. Lay out parchment paper on a baking dish, grease, and set aside. 

  • In a spacious frying pan, warm up the olive oil on medium heat. Dice and include the crimson onion, jalapeño pepper, and bell pepper. Cook until they become soft, approximately 5 minutes. Add salt and pepper to your liking.

  • In a blending bowl, combine the cooked shredded chicken, chopped mango, sautéed veggies, and diced cilantro. Blend thoroughly.

  • Make the chipotle cream sauce in a separate dish by combining sour cream, chopped chipotle peppers, lime juice, honey, cumin, and salt. Stir until completely blended.

  • Heat up the corn tortillas until soft in the microwave or on the stovetop. Spoon a generous portion of the chicken and mango mixture onto each tortilla, wrap it tightly, and place it seam-side down in the prepared baking dish.

  • Pour the chipotle cream sauce evenly over the enchiladas, covering them fully. Top with shredded Monterey Jack cheese.

  • Bake in the preheated oven for twenty-thirty minutes or until the cheese is melted and bubbling.

  • Take it out of the oven and cool slightly before serving. Add extra chopped cilantro or a slice of avocado for garnish if desired.

Notes

  • Choose ripe and juicy mangoesWhen creating this recipechoose ripe mangoes to provide natural sweetness and lively flavor to the enchiladasLook for mangoes with a pleasant scent somewhat tender to the touch.

  • Spiciness may be adjusted: If you like a lighter degree of heat, reduce the amount of chopped chipotle peppers in the chipotle cream sauce. If you want hotter tastes, add an additional chipotle pepper or a touch of cayenne pepper to the sauce.

  • Personalize the filling: Feel free to tailor the filling to your liking. Extra vegetables, like maize or black beans, can be added for texture and taste. For a vegetarian variation, use cooked shrimp, beef, or roasted veggies for the chicken.

  • Allow the enchiladas to rest for a few minutes before serving: After baking, lay the enchiladas aside for a few minutes before serving. This will assist in taste mixing and make it easier to handle and serve without breaking apart.

Bon Appetit!

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