Salsa Verde Chicken And Zucchini Enchiladas With Mango Recipe

Ingredients For Salsa Verde Chicken And Zucchini Enchiladas With Mango Recipe

• 1.5 pound boneless skinless chicken tenders or small breasts
• 2 tablespoon extra virgin olive oil
• 2 teaspoon chili powder
• 2 teaspoon cumin
• 1 teaspoon smoked paprika
• kosher salt and pepper
• 2 zucchini or yellow summer squash, chopped
• 1 poblano pepper, sliced
• 1 mango, chopped
• 2 cup salsa verde, homemade or store bought
• 0.5 cup fresh cilantro, chopped
• 10 corn or flour tortillas, warmed
• 1 cup shredded cheddar
• 0.5 cup shredded pepper jack
• 1 avocado, sliced
• 1 juice of lime