Mango Chicken Enchiladas
These divine enchililadas feature chicken, goat cheese, black beans, corn and Mango Salsa.
- 1 cup Chicken or crab, cooked, shredded
- 1 jar Robert Rothschild Farm Mango Salsa
- 4 oz. Goat cheese, softened
- 1/2 cup Black beans
- 1/2 cup Corn
- Salt and pepper to taste
- 8 Flour tortillas
- 1 Tbsp. Vegetable oil
- 1/4 cup Water or chicken stock
- 1 cup Monterey Jack cheese, shredded
In a large mixing bowl, combine the chicken or crab, 1/2 cup Mango Salsa, goat cheese, black beans, corn, salt and pepper. Spread a layer of mango chicken (or crab) mixture over each flour tortilla. Fold over sides of tortilla to roll up and form enchilada.
Lightly rub some vegetable oil on bottom of baking dish. Place rolled enchiladas in a greased baking dish and pack fairly tight together.
Meanwhile, puree remaining Mango Salsa and water or stock in a blender or a food processor. Bake in a 375 degrees F oven for 15-18 minutes. If adding cheese, sprinkle over for last 3 minutes of cooking.