Description

Green Chutney Chicken Enchiladas combine tender chicken breast with a vibrant homemade green chutney, aromatic spices, and creamy plant-based cheese, all wrapped in soft flour tortillas and baked to golden perfection. This recipe is a quick, flavorful, and nutritious twist on classic enchiladas, bursting with fresh herbs and mild tanginess, perfect for family dinners or special occasions.

Ingredients

Scale

Chicken Filling

1 lb tender chicken breast, diced
1 medium onion, finely chopped
3 cloves garlic, minced
2 tablespoons tomato puree (natural)
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
Salt to taste
1 tablespoon oil
1 teaspoon natural gelling agent
2 tablespoons fresh green chutney

Green Chutney

1 cup fresh cilantro leaves
1/2 cup fresh mint leaves
1 green chili, chopped (adjust to preference)
2 cloves garlic
1 tablespoon lemon juice (natural)
Salt to taste

Assembly

6–8 soft flour tortillas
1 cup plant-based cheese, shredded

Garnishes (Optional)

Freshly chopped cilantro
Toasted sesame seeds

Instructions

Prepare the Green Chutney: Blend fresh cilantro, mint, green chili, garlic, lemon juice (natural), and salt in a food processor until smooth. Set aside to infuse flavor.
Cook the Chicken Filling: Heat oil in a pan over medium heat. Sauté chopped onions and garlic until translucent. Add diced chicken breast and cook until golden brown on all sides. Stir in tomato puree (natural), ground cumin, coriander, turmeric, and salt. Cook for a few minutes until flavors meld. Mix in 2 tablespoons of green chutney to infuse the vibrant flavor, then sprinkle the natural gelling agent and stir well to bind the filling evenly.
Assemble the Enchiladas: Lay tortillas flat on a clean surface. Spoon a generous amount of chicken filling onto each tortilla, sprinkle with plant-based cheese, and roll tightly. Place the rolled enchiladas seam side down in a baking dish to prevent unrolling.
Bake to Perfection: Spread additional green chutney over the top of the enchiladas and sprinkle with a final layer of plant-based cheese. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, until the cheese is melted, bubbly, and lightly golden.
Serve and Enjoy: Remove enchiladas from oven and allow to rest for a few minutes. Garnish with freshly chopped cilantro and toasted sesame seeds if desired. Serve warm with optional side dishes.

Notes

Use fresh cilantro and mint for bright, vibrant chutney flavor.
Do not overfill tortillas to ensure easy rolling and even baking.
A little natural gelling agent binds the filling well without heaviness.
Prepare the green chutney a day in advance for intensified flavor.
For a smoky flavor, add chopped smoked turkey bacon to the filling.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Appetizers
Method: Baking
Cuisine: Fusion

Nutrition

Serving Size: 1 enchilada
Calories: 320
Sugar: 3g
Sodium: 400mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 4g
Protein: 28g
Cholesterol: 60mg

Keywords: Green Chutney, Chicken Enchiladas, Plant-Based Cheese, Quick Dinner, Fresh Herbs, Baked Enchiladas, Healthy Meal