Ingredients:

  • 1 tbsp Olive Oil or Vegetable Oil
  • 2 cloves Garlic, minced
  • 2 cups Good Quality Salsa Verde (Mild to Medium)
  • 1/2 cup Chicken Stock (Low Sodium)
  • 1 cup Full-Fat Sour Cream or Crème Fraîche
  • Kosher Salt and Black Pepper to taste
  • 2 cups Shredded Cooked Chicken
  • 1 (15-ounce) can Cannellini Beans, rinsed and thoroughly drained
  • 1 tsp Ground Cumin
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Chili Powder
  • 2 cups Shredded Monterey Jack Cheese (Divided)
  • 10 to 12 Flour Tortillas (8-inch standard size)
  • 1/4 cup Fresh Coriander (Cilantro), roughly chopped
  • Lime Wedges (for serving)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease the 9x13 inch baking dish. Shred the chicken if not already done, and rinse/drain the white beans thoroughly.
  2. Heat the oil in the large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant—don't let it brown.
  3. Pour in the jarred salsa verde and chicken stock. Bring the mixture to a gentle simmer for 3–5 minutes, allowing the flavours to combine. Remove from the heat.
  4. Once the salsa is off the heat, stir in the sour cream or crème fraîche until the sauce is completely smooth and uniform. Season with salt and pepper.
  5. In the large mixing bowl, combine the shredded chicken, rinsed white beans, cumin, oregano, and chili powder.
  6. Stir in about 1/4 cup of the prepared creamy salsa verde and 1/2 cup of the shredded cheese into the chicken mixture. This acts as a binder.
  7. Lightly warm the tortillas briefly in the microwave or a dry pan for 15 seconds each to make them pliable and prevent cracking.
  8. Place about 1/4 cup of the filling down the centre of each tortilla. Roll tightly and place seam-side down in the prepared baking dish. Pack them in snuggly.
  9. Pour the remaining creamy salsa verde evenly over the rolled enchiladas, ensuring every tortilla is coated. Sprinkle the remaining 1 cup of shredded cheese evenly over the top layer of sauce.
  10. Bake for 20–25 minutes, or until the sauce is bubbly around the edges and the cheese on top is melted and lightly golden brown. Let rest for 5–10 minutes before serving. Garnish generously with fresh coriander and serve with lime wedges.