Mango Chicken Enchiladas

Servings: 2-3 servings | Time: 2 hours

Enchiladas are great comfort meals. This enchilada recipe is tangy and sweet with a hint of sophistication. What’s your favorite type of enchilada?



  • Chop all of the chicken into a small dice
  • Heat a large sauté pan and add olive oil to the pan.
  • Add the shallots and jalapeno to the sauté pan and cook on medium heat until they are glossy and aromatic.
  • Add the chicken (and make sure it is very dry) and cook for a few minutes.
  • Add the paprika, salt and pepper to the chicken.
  • Stir everything together and finish cooking (another 6-7 minutes)
  • Squeeze lime juice all over the chicken and set aside.
  • Spray a baking dish with nonstick spray
  • Next heat the tortillas in a large non-stick pan, add chicken to the tortillas and roll the tortillas.
  • Place filled tortillas into the baking dish and continue until you use everything.
  • Pour the sauce over the top of the enchiladas and bake in a 325-degree oven for 20-25 minutes.
  • Serve with sliced green onion and sour cream.

*Mango sauce

  • In a blender add all of the ingredients and blend well.
  • Set aside


2 chicken breasts

2 tablespoons oil

½ tablespoon paprika

1 shallot minced

½ jalapeno, deseeded and minced

2 limes

12 soft corn tortilla

½ cup sour cream

2-3 green onions sliced


*Mango sauce

2 ripe mangoes, peeled and cubed

3 limes juiced

¼ water

1 shallot, minced

2 green onions, minced

¼ jalapeño (if you like spicy add more), minced

1 tablespoon chopped cilantro (optional)