Chicken & Cannellini Bean Enchiladas with Avocado-Green Chutney Recipe

Last Updated on 4 months by Neha Deshmukh

Chicken & Cannellini Bean Enchiladas with Avocado-Green Chutney Recipe

Introduction

Okay, so this one is a little different! I stumbled upon this recipe while trying to fuse my love for Mexican food with the incredible flavors of India. It might sound unusual, but trust me – these Chicken & Cannellini Bean Enchiladas with a creamy Avocado-Green Chutney sauce are amazing. They’re surprisingly easy to make, packed with flavor, and a real crowd-pleaser. I first made these for a potluck and they disappeared in minutes!

Why You’ll Love This Recipe

These aren’t your typical enchiladas. We’re taking a classic Mexican dish and giving it a vibrant Indian twist. The creamy avocado-green chutney sauce is the star, offering a fresh, tangy counterpoint to the savory chicken and beans. Plus, cannellini beans add a lovely texture and a boost of protein. It’s a fun, flavorful adventure for your tastebuds!

Ingredients

Here’s what you’ll need to whip up these delicious enchiladas:

• 1 tablespoon oil
• 2 garlic cloves, minced
• 1 cup onion, chopped
• 1 teaspoon salt (plus more to taste)
• 1 can (15 oz / 425g) cannellini beans, drained and rinsed
• 1 teaspoon cumin powder
• 1 teaspoon paprika powder
• 2 cups shredded chicken (about 2 large chicken breasts)
• 1 avocado
• 1 cup yogurt (plain, full-fat works best)
• 1 lemon zest
• 2 tablespoons lemon juice
• 3 tablespoons green chutney
• 5 tortillas (6-8 inch)
• 1 cup mozzarella cheese, shredded
• Cilantro leaves, for garnish

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special:

• Green Chutney: This is where the Indian magic happens! Green chutney is a vibrant sauce made with herbs, spices, and often green chilies. You can find it pre-made at most Indian grocery stores, or easily make your own (I’ll link my favorite recipe at the end!).
• Cannellini Beans: I love using cannellini beans here – they’re creamy and hold their shape well. They’re not as common in Indian cooking, which is part of what makes this fusion so interesting! If you can’t find them, great northern beans are a good substitute.
• Fusion Flavors: Don’t be scared to experiment! The combination of Mexican and Indian spices is what makes this dish sing. The paprika adds a lovely warmth, while the cumin brings an earthy depth.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a heavy-bottomed pan over medium heat. Add the minced garlic and chopped onion, along with a teaspoon of salt. Sauté for about 2 minutes, until the onions are softened and fragrant.
2. Add the drained cannellini beans, cumin powder, paprika powder, and shredded chicken to the pan. Cook for 2-3 minutes, stirring occasionally, to let the flavors meld.
3. Now for the star of the show – the sauce! In a blender or food processor, combine the avocado, yogurt, lemon zest, lemon juice, green chutney, and a pinch of salt. Blend until smooth and creamy.
4. Mix 2 tablespoons of the avocado-green chutney sauce into the chicken-bean filling. This helps bind everything together and adds extra flavor.
5. Time to assemble the enchiladas! Warm the tortillas slightly (this makes them more pliable). Fill each tortilla with a generous amount of the chicken-bean mixture, roll it up tightly, and arrange the rolled enchiladas seam-side down in a lightly sauce-coated baking dish.
6. Pour the remaining avocado-green chutney sauce over the enchiladas, making sure they’re nicely covered. Sprinkle generously with mozzarella cheese.
7. Cover the baking dish with foil and bake in a preheated oven at 350°F (175°C) for 10 minutes. Then, remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly.
8. Garnish with fresh cilantro leaves and serve warm.

Expert Tips

• Don’t overfill the tortillas, or they’ll be difficult to roll!
• Warming the tortillas makes them much easier to work with. You can do this in a dry skillet, in the microwave, or wrapped in foil in the oven.
• If the sauce is too thick, add a tablespoon or two of water to thin it out.

Variations

• My Family’s Favorite: My kids love a little extra cheese, so I often add a sprinkle of cheddar cheese along with the mozzarella.
• Spicy Kick: For a spicier enchilada, add a pinch of cayenne pepper to the chicken-bean filling or use a spicier green chutney.
• Veggie Boost: Feel free to add some chopped vegetables like bell peppers or spinach to the filling.

Vegan Adaptation

Want to make this vegan? No problem!

• Substitute the yogurt with a plant-based yogurt (coconut or soy yogurt work well).
• Use a vegan mozzarella cheese alternative.

Gluten-Free Adaptation

Need gluten-free enchiladas?

• Use gluten-free tortillas. Corn tortillas are a great option, but they can be a bit more fragile, so handle them with care.

Spice Level Adjustment

The heat level of these enchiladas depends on your green chutney and how much paprika you use.

• For milder enchiladas, use a mild green chutney and reduce the amount of paprika.
• For spicier enchiladas, use a spicier green chutney and add a pinch of cayenne pepper.

Festival Adaptation

These enchiladas are a fantastic addition to any potluck or gathering. They’re a little different, a lot delicious, and always a conversation starter!

Serving Suggestions

These enchiladas are great on their own, but here are a few ideas for sides:

• A simple green salad
• Mexican rice
• A dollop of sour cream or vegan sour cream

Storage Instructions

• Leftovers: Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the oven or microwave until warmed through.

FAQs

What type of tortillas work best for these enchiladas?

Flour tortillas are the most common choice, but corn tortillas work well too, especially if you’re gluten-free. Just be gentle with them, as they can tear more easily.

Can I make the avocado-green chutney ahead of time?

Yes, you can! The sauce will keep in the refrigerator for up to 2 days. Just be aware that the avocado may brown slightly, but it will still taste delicious. A squeeze of lemon juice can help prevent browning.

Is it possible to use leftover roast chicken in this recipe?

Absolutely! Leftover roast chicken is perfect for this recipe. It saves you time and adds even more flavor.

Can I substitute the cannellini beans with another type of bean?

Yes, you can. Great northern beans or even black beans would work well.

How can I adjust the heat level of the enchiladas?

Adjust the amount of green chutney and paprika. You can also add a pinch of cayenne pepper for extra heat.

What is green chutney and where can I find it?

Green chutney is a vibrant Indian sauce made with herbs, spices, and often green chilies. You can find it pre-made at most Indian grocery stores, or easily make your own! [Link to your green chutney recipe here].