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Angie’s Recipe of the Day: Enchilada Chicken Mango Salad


Angie’s Recipe of the Day: Enchilada Chicken Mango Salad

Angie’s Recipe of the Day: Enchilada Chicken Mango Salad



  • 1 small head of hearts of romaine, shredded
  • 1-2 cups cold leftover enchilada chicken (recipe below)
  • 1 mango, peeled and diced
  • ½ avocado, diced
  • sprinkle of salt and pepper


  1. Chop romaine.
  2. Place enchilada chicken on top.
  3. Add mango and avocado on top of that.



Enchilada Chicken

  • 2 pounds boneless, skinless chicken (or whatever you like or is on sale)
  • 3-4 tablespoons olive oil
  • 1 can (14 ounces) diced tomatoes and diced green chiles (if you can’t find them mixed together, do 1 (14 oz) can of tomatoes and 1 (4-6 oz) can of green chiles)
  • ½ yellow onion, diced
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • salt and pepper, to taste
  • 1 large can (28 ounces) el pato enchilada sauce


  1. Preheat oven to 400 degrees.
  2. Place chicken in a large glass baking dish. Pour olive oil over chicken then add tomatoes, green chiles, and onions on top.
  3. Sprinkle with chili powder, cumin, and salt and pepper.
  4. Place in oven and bake for 20-25 minutes until chicken is cooked through. Once cooked, turn oven down to 350 degrees.
  5. Let chicken cool slightly until you can touch it and then shred it.
  6. While your chicken is baking, place a medium saucepan over medium-high heat, then add the minced garlic, jalapeño, and yellow onion to the saucepan. Sprinkle with cumin, cayenne pepper, and salt and pepper and sauté until onions become translucent.
  7. Once onions have cooked, add the enchilada sauce and let simmer on low for about 5-7 minutes.
  8. Once the chicken is shredded, add  the enchilada sauce mixture to the shredded chicken in the baking dish
Prep time:  
Total time:  
Recipe courtesy of PaleOMG


Serves: 2

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