Green Chutney Chicken Enchiladas
Try this Green Chutney Chicken Enchilada recipe.
Try this Green Chutney Chicken Enchilada recipe.
- 1/4 teaspoon salt
- 1/2 teaspoon salt
- 2 tablespoons fresh lemon juice
- 1 tablespoon oil
- 1 cup yogurt
- 1 avocado
- 1/4 cup finely chopped onion
- 2 garlic cloves finely chopped
- zest of 1 lemon
- 1/2 teaspoon cumin powder
- for the filling:
- 1 cup mozzarella cheese
- 1/2 teaspoon paprika powder
- 5 tortillas
- 1 can (15 oz) cannellini beans
- 2 cups shredded chicken (i used leftover grilled chicken)
- 3 tablespoons green chutney
- finely chopped cilantro leaves for garnish.
- Carbohydrate 416.270725549714 g
- Cholesterol 159.852000122704 mg
- Fat 147.158649418681 g
- Fiber 67.1168891196828 g
- Protein 119.672588603788 g
- Saturated Fat 40.4243094715436 g
- Serving Size 1 1 recipe (1640g)
- Sodium 1962.84170032277 mg
- Sugar 349.153836430031 g
- Trans Fat 8.91798091690051 g
- Calories 3353 calories
Step-by-step
- Place a heavy bottom pan at medium heat and drizzle the oil.
- Add the garlic and sauté for a few seconds.
- Then, drop the onion and stir around.
- Sprinkle the salt and cook for 2 minutes.
- Drain the beans from the can and scatter it on the pan in an even layer.
- Let it sizzle for a minute and then, toss it around.
- Add the cumin powder, paprika powder and let it cook for 2 minutes.
- Finally, drop the shredded chicken and toss everything around.
- Check for salt and add any, if needed.
- Keep the filling aside to be used later.
- For the sauce, just add everything into a blender and blend it to a smooth consistency.
- Check for salt and add more, if needed.
- Take 2 tablespoons of the sauce and add it to the filling.
- Mix it all around.
- Preheat the oven to 350 F.
- Take a 13x9 inch ovenproof casserole dish.
- Coat the bottom of the dish with a little bit of sauce.
- Microwave the tortillas for 20 seconds in the microwave. This helps to make it more pliable.
- Layer one tortilla on a board and spoon a little bit of the filling, followed by a little amount of sauce, cheese and fold over the filling.
- Place it on the casserole, seam side down.
- Continue filling and placing rest of the tortillas.
- Once done, layer rest of the sauce on top and cover it with rest of the cheese.
- Cover the casserole with aluminum foil and bake it for 10 minutes.
- Then, remove the aluminum foil and bake for 10 more minutes or until the cheese gets bubbly and turns golden brown.
- Garnish with fresh cilantro leaves and serve warm.
A Weeknight Wonder: Green Chutney Chicken Enchiladas
Life as a working mom is a whirlwind of early mornings, school runs, deadlines, and the ever-present question: what's for dinner? Finding time to cook a delicious, satisfying meal that the whole family will enjoy can feel impossible. But, I've discovered a recipe that’s a game-changer – Green Chutney Chicken Enchiladas. It’s flavorful, relatively quick, and most importantly, it tastes incredible!
This recipe is a delightful twist on a classic. The vibrant green chutney adds a fresh, zesty punch that perfectly complements the richness of the chicken and the creamy, melty cheese. I often use leftover grilled chicken to make this even quicker, but you can easily cook some up in advance. The process is surprisingly straightforward, and the result is an enchilada dish that feels sophisticated yet is easy enough for a busy weeknight. The aroma alone is enough to make your family eagerly anticipate dinner time.
One of the things I love most about this dish is its versatility. You can easily adjust the spice level to suit your preferences. Add a little more chili powder for a kick, or leave it out entirely for a milder flavor. I also love to experiment with different cheeses. Monterey Jack, cheddar, or even a blend of Mexican cheeses work wonderfully. The beauty of this recipe lies in its adaptability; make it your own!
The key to success with enchiladas is to use good quality ingredients and take your time with the layering process. Don't rush it! Each tortilla should be carefully filled and placed in the casserole dish, ensuring an even distribution of the delicious filling and sauce. And don’t skimp on the cheese – it's the crowning glory of this dish. That bubbly, golden-brown cheese is what dreams are made of, especially when it’s paired with the warm, flavorful chicken and vibrant green chutney.
Beyond the incredible taste, this recipe is also a fantastic way to use up leftover chicken. I often grill a large batch of chicken on the weekend, and then I use it throughout the week for quick meals like this. It significantly reduces my cooking time during the week, and eliminates the stress of figuring out what to make for dinner after a long day. This recipe is a life saver, it brings me a sense of accomplishment after a busy day. That feeling of serving a beautiful, tasty meal to my family is priceless.
This isn't just a dinner; it’s a little piece of happiness I create for my family. It's a way to show them I care, and it’s a chance for us to all sit down together and enjoy a delicious meal. And that, my friends, is the best reward of all. Give this recipe a try, and I promise you won't be disappointed! You'll quickly understand why it's become a staple in our home.
Ingredients:
For the Filling:
- 2 cups shredded chicken (leftover grilled chicken works perfectly!)
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1/4 cup finely chopped onion
- 2 garlic cloves, finely minced
- 1/2 teaspoon cumin powder
- 1/2 teaspoon paprika powder
- 1/4 teaspoon salt (or to taste)
- 1 cup mozzarella cheese, shredded
For the Green Chutney Sauce:
- 1 cup yogurt
- 1 ripe avocado
- 2 tablespoons fresh lemon juice
- 1 tablespoon oil
- Zest of 1 lemon
- 3 tablespoons green chutney
- 1/2 teaspoon salt (or to taste)
Other:
- 5 corn tortillas
- Finely chopped cilantro leaves, for garnish
