1 large mango, seeded, peeled, and chopped (1-1/2 cups) 2 halapeno or serrano chile peppers, seeded and finely chopped (3 tablespoons) 2 tablespoon snipped fresh cilantro 1 tablespoon lemon or lime juice
Test Kitchen Tip:
Make multiple batches of sauce and filling at the same time. It’s also quicker to shred all cheese at the same time. You can make a quadruple recipe of the Mango Salsa in a single bowl as well.
Reheating and Serving:
Refrigerate up to 72 hours, or freeze up to 1 month. Chill or freeze remaining cheese separately in resealable plastic bags or freezer bags. If frozen, thaw enchiladas and Mango Salsa in the refrigerator overnight before reheating. To serve, bake, covered, in a 350 degree F oven for 40 minutes. Top with remaining cheese. Bake, uncovered, for 5 minutes more or until cheese is melted. Serve with Mango Salsa.
