Description

Green Chutney Chicken Enchiladas are a flavorful twist on classic enchiladas, combining a savory filling of cannellini beans, shredded grilled chicken, and aromatic spices, all wrapped in soft tortillas and topped with a tangy green chutney yogurt sauce and melted mozzarella cheese. Baked to perfection with a golden bubbly cheese crust, this dish offers a delicious blend of textures and vibrant flavors perfect for a satisfying meal.

Ingredients

Scale

For the Filling

1 tablespoon oil
2 garlic cloves (finely chopped)
¼ cup finely chopped onion
¼ teaspoon salt
1 can (15 oz) cannellini beans
½ teaspoon cumin powder
½ teaspoon paprika powder
2 cups shredded chicken (leftover grilled chicken recommended)

For the Sauce

1 avocado
1 cup yogurt
Zest of 1 lemon
2 tablespoons fresh lemon juice
3 tablespoons green chutney
½ teaspoon salt

For Assembly

5 to 6 tortillas
1 cup mozzarella cheese
Finely chopped cilantro leaves for garnish

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Instructions

Prepare the filling: Place a heavy bottom pan over medium heat and drizzle the oil. Add the finely chopped garlic and sauté for a few seconds until fragrant. Add the finely chopped onion, sprinkle with salt, and cook for 2 minutes until softened.
Cook the beans and spices: Drain the cannellini beans from the can and spread them evenly in the pan. Let them sizzle for a minute, then stir. Add cumin powder and paprika powder, cooking for an additional 2 minutes to develop flavor.
Add shredded chicken: Incorporate the shredded grilled chicken into the pan, tossing well with the bean mixture. Taste and adjust salt as needed. Remove filling from heat and set aside.
Make the green chutney sauce: In a blender, combine avocado, yogurt, lemon zest, lemon juice, green chutney, and salt. Blend until smooth and creamy. Adjust salt to taste.
Mix sauce with filling: Take 2 tablespoons of the prepared sauce and stir it into the filling to add moisture and tanginess.
Preheat oven: Set the oven to 350°F (175°C).
Prepare casserole dish: Lightly coat the bottom of a 13×9 inch ovenproof casserole dish with a bit of the green chutney sauce.
Soften tortillas: Microwave the tortillas for 20 seconds to make them pliable for folding.
Assemble enchiladas: Lay one tortilla flat on a board. Spoon some filling onto the tortilla, add a small amount of sauce and cheese, then fold the tortilla over the filling. Place the folded tortilla seam side down in the casserole dish. Repeat with the remaining tortillas, filling, sauce, and cheese.
Top and bake: Spread the remaining sauce evenly over the assembled enchiladas in the casserole dish. Cover with the remaining mozzarella cheese. Cover the dish with aluminum foil and bake for 10 minutes. Then, remove the foil and bake for another 10 minutes or until the cheese is bubbly and golden brown.
Garnish and serve: Sprinkle finely chopped cilantro leaves on top before serving warm.

Notes

Microwaving tortillas before assembly helps prevent cracking when folding.
Leftover grilled chicken works well to add smoky flavor, but freshly cooked shredded chicken can be used.
Adjust the amount of green chutney to taste for desired spice and herb intensity.
For a spicier kick, add diced jalapeños or chili flakes to the filling.
Use non-dairy yogurt and vegan cheese to make this recipe vegan-friendly.

Nutrition

Serving Size: 1 enchilada
Calories: 350
Sugar: 3g
Sodium: 450mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 25g
Cholesterol: 55mg