Mango Habanero Enchiladas

Mango Habanero Enchiladas

Serves: 4-6 people
Prep Time: 10 minutes
Cooking Time: 20 minutes
Mango Habanero Enchiladas


  • 1 jar Mrs. Renfro's Mango Habanero Salsa
  • 1 cup sour cream, divided
  • 2 cups shredded cooked chicken breast
  • 1 ½ cup Monterey Jack cheese, divided
  • 6 flour tortilla (6-inch), warmed
  • ½ cup queso fresco, crumbled
  • Cilantro, chopped
  • 1 green onion, thinly sliced
  • Black olives, sliced


Print This Recipe
  1. Preheat the oven to 375F.
  2. Spread 1/4 cup of Mrs. Renfro's Mango Habanero Salsa in the bottom of an 11 x 8 baking dish.
  3. Stir 3/4 cup salsa, ½ cup sour cream, chicken and ½ cup of cheese in a large bowl.
  4. Spoon about ⅓ cup chicken mixture down the center of each tortilla. Roll up the tortillas and place seam-side down in the baking dish.
  5. Pour the remaining salsa over the filled tortillas.
  6. Bake for 20 minutes or until the enchiladas are hot and bubbling. Top with the queso fresco, onion, black olives and a dollop of sour cream when serving.
  7. Enjoy!