Take your enchiladas to the next level and make these tropical chipotle chicken enchiladas with mango salsa. They will be a hit at the dinner table!
I have definitely had warmer weather on the brain. This February has been one big tease. It has been absolutely gorgeous here. I’m talking sunny skies, absolutely no clouds, and temperatures ranging in the 50s and 60s. It has quite literally been the perfect spring weather. Unfortunately, it’s supposed to get super cold again, but I’m going to enjoy it while it lasts! The one thing about it being warmer is that I have been seriously craving summer-themed foods. I want pasta salad and fresh veggies. I want barbecue chicken and all things grilled, but what do I want most of all? I want tropical themed dishes.
These tropical chipotle chicken enchiladas have been calling to me. I have been wanting to make them for weeks, and I felt like having this beautiful weather has been more than enough reason to. These enchiladas are amazing you guys. They are so full of flavor, will only take a small amount of prep time, and are perfect for a weeknight meal. This recipe is definitely one to go in the old recipe vault.
Beer I’m not going to lie. This recipe definitely has a kick to it, and you know what that means…bring on all of the IPAs! We have been down this road before. Spicy foods = IPA pairing. I like a super citrusy IPA for this pairing, because the flavors are definitely tropical. When you are at the beer shop checking out the IPA section, pick up a citrusy IPA and make these enchiladas! It’s the perfect pairing!
Tropical Chipotle Chicken Enchiladas
- 1 lb boneless, skinless chicken breast
- 1 tbsp chipotle chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- salt and black pepper
- 3 jalapeños
- 2 1/2 cups salsa verde
- 1 1/2 cups cooked white rice
- 1/2 cup fresh cilantro chopped (divided)
- 8 flour tortillas more as needed
- 1 cup cotija cheese crumbled
- 1 cup monterey jack cheese shredded
- 1 large mango peeled, pitted, and diced
- 1 cup diced pineapple
- juice and zest of 1 lime
- Serve with: avocado, additional cilantro, limes, and sour cream
- Preheat your oven to 400 degrees F and line a large baking sheet with foil. Spray the foil with a nonstick spray and place the chicken on top, leaving some room for the jalapenos. Spray the chicken with a nonstick spray (I used olive oil spray) and season with chipotle chili powder, smoked paprika, and ground cumin. Sprinkle the chicken with salt and black pepper. Also to the baking tray, add the jalapenos. Place the tray in the oven and bake for 20-25 minutes or until the chicken is cooked through and the jalapenos are blistered. Remove from the oven, but leave the oven turned on.
- Shred or cube the chicken and add it to a large bowl. Seed, stem, and finely chop the jalapenos. Add 2 of the three jalapenos to the large bowl. Add the 3rd jalapeno to another smaller bowl. Also to the large bowl, add 1 cup of the salsa verde, cooked white rice, and 1/4 cup of chopped cilantro. Season with salt and black pepper and toss the ingredients together. Add 1/2 cup of the cotija cheese and 1/2 cup of the monterey jack cheese. Toss again.
- To a large oven-safe baking dish, add 3/4 cup of the salsa verde on the bottom. Spread it around. Gently heat the tortillas in the microwave to make them more pliable and taking a couple tablespoons of the mixture, place it in the center of one of the tortillas. Roll it up and place it in the baking dish. Repeat this step for the remaining tortillas.
- Top the enchiladas with the remaining salsa verde, cotija cheese, and monterey jack cheese. Place them in the oven and bake for 20-25 minutes or until bubbly.
- While the enchiladas are baking, prepare your salsa. In the bowl with the reserved jalapeno, also add the remaining 1/4 cup of cilantro, mango, pineapple, and lime juice and zest. Toss and set aside.
- When the enchiladas are done baking, remove them from the oven. Top with the salsa and additional toppings if desired. Enjoy!