Description
Green Chutney Chicken Enchilada is a vibrant and flavorful twist on traditional enchiladas, featuring a zesty green chutney-infused sauce and a hearty filling of shredded chicken, cannellini beans, and aromatic spices. This dish combines creamy avocado and yogurt for a tangy sauce, layered with tortillas and melted mozzarella cheese, then baked to bubbly perfection. Ideal for a comforting dinner with a fresh, Indian-inspired flare.
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
Additional Ingredients:
- 5 to 6 tortillas
- 1 cup mozzarella cheese
- Finely chopped cilantro leaves for garnish
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 chopped onion, sprinkle the salt, and cook for 2 minutes until the onion softens.
- Add Beans and Spices: Drain the cannellini beans and spread them evenly in the pan. Let them sizzle for a minute, then toss gently. Add cumin powder and paprika powder, cooking for an additional 2 minutes to blend the flavors.
- Incorporate Chicken: Add the shredded chicken to the pan, tossing everything together well. Taste and adjust the salt as needed. Set the filling aside.
- Prepare the Sauce: In a blender, combine avocado, yogurt, lemon zest, lemon juice, green chutney, and salt. Blend until smooth. Adjust seasoning if necessary.
- Mix Sauce into Filling: Take 2 tablespoons of the prepared sauce and mix it thoroughly into the filling to enhance moisture and flavor.
- Preheat Oven: Heat the oven to 350°F (175°C).
- Assemble Enchiladas: Lightly coat the bottom of a 13×9 inch ovenproof casserole dish with some sauce. Microwave tortillas for 20 seconds to make them pliable. On a board, lay one tortilla, spoon some filling, add a little sauce and cheese, then fold over. Place folded tortillas seam-side down in the casserole dish. Repeat with remaining tortillas and filling.
- Top and Bake: Spread the remaining sauce evenly over the arranged enchiladas and sprinkle the rest of the mozzarella cheese on top. Cover the dish with aluminum foil and bake for 10 minutes. 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 over the baked enchiladas and serve warm for a delicious meal.
Notes
- Using leftover grilled chicken adds a smoky flavor, but fresh cooked chicken can be used as well.
- Microwaving the tortillas briefly helps prevent cracking while folding.
- Green chutney adds a fresh, tangy twist; adjust quantity based on desired spice level.
- Covering with foil during the first stage of baking ensures the filling heats evenly and cheese melts thoroughly.
- This recipe can be prepared ahead by assembling enchiladas and refrigerating before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 370 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 55 mg
