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Green Chutney Chicken Enchilada | Playful Cooking

Green Chutney Chicken Enchilada

Kankana Saxena
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings 0

Ingredients
 

  • 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 (I used leftover grilled chicken)

for the sauce

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

other ingredients

  • 5 to rtillas
  • 1 cup mozzarella cheese
  • finely chopped cilantro leaves for garnish.

Instructions
 

  • 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.

Notes

The cooking time will change if you have to cook the chicken instead of using leftover grilled or roasted chicken.

Nutrition

Serving: 1Servings