Ingredients:

  • 1 large (16 oz / 450 g) jar store-bought Salsa Verde
  • 1 cup (240 ml) full-fat sour cream or crème fraîche
  • 1 tbsp (15 ml) lime juice, freshly squeezed
  • 1/2 tsp (3 g) fine sea salt
  • 1/4 tsp (1 g) ground black pepper
  • 3 cups (approx. 450 g) cooked chicken breast, shredded
  • 1 (15 oz / 425 g) can Cannellini or Great Northern beans, rinsed and drained
  • 1 cup (115 g) shredded Monterey Jack or mature Cheddar cheese (for the filling)
  • 1 tsp (5 g) ground cumin
  • 1/2 tsp (2 g) chili powder (Ancho or mild blend)
  • 2 tbsp (30 ml) fresh coriander (cilantro), chopped
  • 12 medium (6-inch / 15 cm) soft flour tortillas
  • 1 1/2 cups (175 g) shredded Monterey Jack or Mexican blend cheese (for the topping)

Instructions:

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. In a medium bowl, mash half of the rinsed and drained cannellini beans roughly with a fork. Leave the other half whole for texture.
  2. In a separate large bowl, combine the jarred salsa verde, sour cream (or crème fraîche), lime juice, salt, and pepper. Whisk until completely smooth and pale green.
  3. Measure out 1/2 cup (120 ml) of the creamy salsa verde and pour it into the bottom of the prepared baking dish, spreading evenly. Reserve the remaining sauce for coating the enchiladas.
  4. Add the shredded cooked chicken, the mashed and whole beans, the 1 cup of filling cheese, cumin, chili powder, and chopped coriander to the remaining (larger) portion of the creamy salsa verde. Stir until all ingredients are evenly coated.
  5. Warm the tortillas slightly in the microwave (30 seconds) or briefly in a dry pan. This makes them pliable and prevents cracking during rolling.
  6. Lay a warm tortilla flat. Scoop about 1/3 cup (80 ml) of the chicken filling down the centre. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Continue filling and rolling, arranging the enchiladas snugly in a single layer.
  7. Pour the remaining creamy salsa verde evenly over the rolled enchiladas, ensuring every roll is thoroughly coated. Sprinkle the remaining 1 1/2 cups of shredded cheese over the top layer of sauce.
  8. Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and bake for another 8–10 minutes, or until the sauce is bubbling hot and the cheese is melted and lightly golden brown.
  9. Remove the dish from the oven and let it stand for 5 minutes to allow the sauce to set slightly. Garnish with fresh coriander or thinly sliced spring onions (scallions) before serving.