Ingredients:

  • 3 cups Cooked Chicken Breast (shredded)
  • 1 (15-ounce) can Cannellini Beans (rinsed and drained)
  • 1 tablespoon Olive Oil
  • 1/2 medium Yellow Onion (finely diced)
  • 2 cloves Garlic (minced)
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Chili Powder (mild)
  • 1/2 cup Fresh Coriander (chopped)
  • 1 cup Shredded Monterey Jack or Pepper Jack Cheese (for filling)
  • Salt and Black Pepper To taste
  • 2 cups Salsa Verde (quality store-bought or homemade)
  • 1/2 cup Full-Fat Sour Cream (or Mexican Crema)
  • 1/4 cup Chicken Stock (low sodium)
  • 8 to 10 Corn or Flour Tortillas (6-inch/15 cm)
  • 1 cup Shredded Mexican Blend or Cheddar Cheese (for topping)

Instructions:

  1. Combine the Sauce: In a medium bowl, whisk together the salsa verde, sour cream, and chicken stock until completely smooth. Season lightly with salt and set aside.
  2. Prep the Dish: Pour approximately 1/4 cup (60 ml) of the creamy salsa verde into the bottom of the 9x13 baking dish and spread evenly. Preheat oven to 375°F (190°C).
  3. Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  4. Season and Combine: Stir in the cumin and chili powder. Cook for 30 seconds. Add the rinsed beans, shredded chicken, and 1/4 cup (60 ml) of the creamy salsa verde (to bind the mixture).
  5. Finish the Filling: Stir everything well to combine and heat through. Remove from the heat. Stir in the 1 cup of Monterey Jack cheese and the chopped coriander. Taste and adjust seasoning as necessary.
  6. Prep Tortillas: Lightly warm the tortillas (either by wrapping them in a damp paper towel and microwaving for 30 seconds, or quickly dipping them in a bowl of the remaining salsa verde—this prevents cracking).
  7. Fill and Roll: Place a portion of the filling (about 1/3 cup/80 ml) near the centre of a warm tortilla. Roll tightly and place seam-side down in the prepared baking dish. Repeat with the remaining tortillas, arranging them snugly in a single layer.
  8. Sauce and Top: Pour the remaining creamy salsa verde evenly over the rolled enchiladas, ensuring every part is coated. Sprinkle the reserved 1 cup of shredded cheese over the top.
  9. Bake: Bake for 25–30 minutes, or until the sauce is bubbling around the edges and the cheese is melted and lightly golden.
  10. Rest: Remove from the oven and let the enchiladas rest for 5–10 minutes before serving. This allows the sauce to settle and makes serving easier.