Description
Green Chutney Chicken Enchiladas offer a vibrant and satisfying meal combining tender chicken, zesty green chutney, smoked turkey bacon, and melted plant-based cheese. This easy-to-make recipe brings bold flavor fusion and comforting layers, perfect for a colorful and quick weeknight dinner that can be customized to your taste.
Ingredients
Scale
Chicken Filling
- 2 chicken breasts, diced into bite-sized pieces
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 4 slices smoked turkey bacon, chopped
- 2 tbsp vegetarian Worcestershire sauce (natural)
Green Chutney
- 1 cup fresh cilantro leaves
- 2 green chillies (adjust to taste), chopped
- 2 cloves garlic
- 2 tbsp lemon juice (natural)
- 1/4 tsp salt
- 2 tbsp grape juice (natural) with natural gelling agent
Assembly
- 8 soft tortillas
- 1 1/2 cups shredded plant-based cheese
Garnishes and Extras
- Fresh cilantro leaves for garnish
- Plant-based yogurt
- Finely chopped red onions
Instructions
- Prepare the Chicken Filling: Dice the chicken breast into bite-sized pieces. In a sauté pan, cook the chicken with chopped onions, minced garlic, ground cumin, ground coriander, and chopped smoked turkey bacon until the chicken is fully cooked and the flavors meld. Stir in the vegetarian Worcestershire sauce (natural) for added savory depth.
- Make the Green Chutney: In a blender, combine fresh cilantro, green chillies, garlic, lemon juice (natural), salt, and grape juice (natural) with natural gelling agent. Blend until a smooth, vibrant green chutney forms, delivering zesty freshness to the enchiladas.
- Assemble the Enchiladas: Lay out each soft tortilla and spread a generous amount of green chutney on it. Spoon the chicken and smoked turkey bacon mixture evenly onto the tortillas, then sprinkle with shredded plant-based cheese. Roll the tortillas tightly and place them seam-side down in a baking dish.
- Bake to Perfection: Pour the remaining green chutney evenly over the rolled enchiladas, then add more shredded plant-based cheese on top. Bake in a preheated oven at 375°F (190°C) for approximately 20 minutes, or until the cheese is bubbly and lightly golden.
Notes
- Use fresh cilantro for the chutney to maximize flavor.
- Do not overfill tortillas to ensure easy rolling and neat enchiladas.
- Let assembled enchiladas rest for 5 minutes before baking to allow flavors to meld and tortillas to soften.
- Choose a plant-based cheese that melts well for a creamy and gooey texture.
- Adjust heat by adding or removing green chilli seeds according to taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 50mg
Keywords: green chutney, chicken, enchiladas, plant-based cheese, smoked turkey bacon, quick meal, flavorful, vegetarian Worcestershire sauce
