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.
Mango Chicken Enchiladas
2 chicken breasts
2 tablespoons oil
½ tablespoon paprika
1 shallot minced
½ jalapeno, deseeded and minced
12 soft corn tortilla
½ cup sour cream
2-3 green onions sliced
2 ripe mangoes, peeled and cubed
3 limes juiced
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.
In a blender add all of the ingredients and blend well.
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