PAIRED: Back to school summer recipes: Vegetable Lasagna – Chicken Enchiladas

PAIRED: Back to school summer recipes: Vegetable Lasagna – Chicken Enchiladas


LOS ANGELES, August 23rd, 2014- Back to school already, we’re still in summer mode, so this end of summer lasagna and these mango chicken enchilada will give you the taste of summer with the ease of reheating.

These recipes: Mango chicken enchilada and end of summer lasagna were inspired by the ingredients still prevalent on grocery store shelves, the intention of busy schedules and the hope of planning ahead.


Chicken Enchiladas - Chef Mary
Chicken Enchiladas – Chef Mary

Mango Chicken Enchiladas

Serves 3-4


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)


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 limejuice 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

Next Page: End of Summer Lasagna

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Mary Moran
Upon graduating from the California School of Culinary Arts in 2002, Chef Mary Payne Moran began her professional career shelling crabs at the world-renowned restaurant, Michael's in Santa Monica. Simultaneously, she launched her own company, Hail Mary’s, founded upon the belief that good food nurtures the soul, and began catering weddings, parties and large corporate events. In the fall of 2008, Mary began teaching her culinary skills to others. Currently she can be found at Hollywood School House teaching her after school cooking class, and teaching her popular "Vegetables or Not Here I Come" assembly. Most recently, Mary has launched another division in her company as well as a chef she is now also a Certified Nutritionist for high profile clients. She helps her clients discover their healthy way of eating. Mary has recently been published in the Los Angeles Magazine, & The New Jersey Star Ledger. Daily she addresses cooking aficionados through her blog - Cooking with Chef Mary as well as her how-to webisodes on You Tube.