What is Enchilada?
The word enchilada simply means with chile. The enchiladas that I am sharing today doesn’t have the authentic chile sauce. However, it still has a good amount of heat and sharpness that goes so well with beans, chicken and cheese. You might think I am silly to use green chutney in chicken enchiladas but it works, especially since the grilled chicken had garam masala in it.
The Sauce for the Chicken Enchiladas with Green Chutney
I personally enjoy chicken enchiladas with green sauce and using green chutney was kind of a last-minute option. A good search in the refrigerator and pantry gave a sad looking avocado, little bit of yogurt and a little bit of green chutney. I was tempted to put a jalapeno but couldn’t risk making it spicy as my little fella still can’t take the heat. A good doze of lemon juice and it all came together into a killer sauce. I’m sure it would make a great dip too. Not sure for how long the color will retain this vibrant shade but it did stay pretty gorgeous for almost a couple of hours.
FEW KEY POINTS to keep in mind for the Chicken Enchiladas
I used left over grilled chicken for this dish. You can find the recipe for grilled chicken here. I didn’t use any extra spices to prepare the filling as the grilled chicken already had a lot of spices. You could use the same spice mix and just pan fry the chicken breast or thigh. Once cooled, pull chicken breast or thigh apart by hand or fork into shredded strips. I always stock tortilla in my pantry for quick quesadillas on busy weeknights but I think enchiladas will happen more often now. We have plans to grill chicken over the weekend with some friends. If there are left overs, you know what it will transform into. Go give it a try and let me know your experience!
