Butter Chicken Enchiladas Recipe
If you love fusion food that wraps up comfort and creativity into one delicious bite, Butter Chicken Enchiladas will win your heart! Imagine tender chunks of spiced chicken simmered in a rich, buttery sauce, then tucked inside flour tortillas, blanketed with melty cheese, and baked until golden and bubbling. It’s a flavorful marriage of Indian and Mexican favorites that transforms dinnertime into something truly special. Whether you’re whipping this up for a cozy family dinner or wowing a group of friends, Butter Chicken Enchiladas deliver creamy goodness, irresistible aromas, and a punch of vibrant color on every plate.
Ingredients You’ll Need
Let’s talk ingredients! This dish shines thanks to a handful of simple pantry staples and vibrant spices. Every component brings its own signature to the party, from umami depth to creamy smoothness and that bright burst of cilantro at the end. Here’s what you’ll need and why each one matters:
- Chicken Thighs: Tender, juicy, and packed with flavor—using thighs means the filling stays moist after baking.
- Butter: The star that gives the sauce its signature silkiness and that classic ‘buttery’ note.
- Olive Oil: Helps brown the chicken and onions without burning the rich flavors.
- Onion: Adds subtle sweetness and backbone to the savory sauce.
- Garlic: Brings pungency and depth—don’t skip or skimp!
- Fresh Ginger: Layers in warmth and a whisper of spice for that true butter chicken vibe.
- Garam Masala: This essential Indian spice blend is at the heart of the dish’s cozy, complex flavor.
- Ground Cumin: Earthy and slightly nutty, this spice adds body to the sauce.
- Turmeric: Offers mellow flavor and that gorgeous golden hue.
- Paprika: Mildly smoky and beautifully red, it helps round out the spices.
- Salt: Makes the flavors pop—taste and adjust to your liking.
- Cayenne Pepper (optional): For those who crave a gentle kick, add a pinch or two.
- Tomato Sauce: Gives the sauce acidity, body, and classic butter chicken tang.
- Heavy Cream or Full-Fat Coconut Milk: Either adds decadence and turns the sauce luxuriously creamy—go coconut for dairy-free flair.
- Flour Tortillas: They wrap everything up perfectly and soak up all that saucy goodness.
- Mozzarella or Monterey Jack Cheese: Melty, mild cheese balances the spiced filling and creates irresistible pull.
- Cilantro: Fresh and bright, a sprinkle at the end wakes up every bite.
How to Make Butter Chicken Enchiladas
Step 1: Sauté the Aromatics
Start by preheating your oven to 375°F (190°C) to set the stage. In a large skillet, heat your butter with olive oil over medium heat. Once the butter melts and begins to sizzle, toss in your diced onion. Let it cook, stirring occasionally, until it softens and smells sweet—this usually takes 3–4 minutes. Next, add the minced garlic and grated ginger. Breathe in that amazing aroma and cook for another minute; this base builds the foundation of flavor for your Butter Chicken Enchiladas.
Step 2: Bloom the Spices
With the onions, garlic, and ginger softened, it’s time to sprinkle in the garam masala, cumin, turmeric, paprika, salt, and (if desired) cayenne pepper. Stir well to coat everything, letting the spices toast and release their oils—about 30 seconds is perfect. This step makes an enormous difference: you want the spices to wake up and perfume your kitchen!
Step 3: Cook the Chicken
Add the bite-sized chicken thigh pieces directly to the pan. Sauté, stirring often, until the chicken is lightly browned and cooked through; this will take around 6–8 minutes. The fragrant spices will cling to each piece, infusing the chicken with unbelievable flavor. Don’t rush this part—allowing the chicken to caramelize just a bit gives terrific depth to your Butter Chicken Enchiladas.
Step 4: Simmer with Sauce
Pour in the tomato sauce and heavy cream (or coconut milk). Stir everything together thoroughly and bring it to a gentle simmer. Let the sauce bubble away for 3–5 minutes, just until it thickens slightly and turns creamy orange. Taste and adjust seasoning if needed. You’ll know it’s ready when the sauce clings to your spoon and the flavors are beautifully melded together.
Step 5: Fill and Roll the Enchiladas
Lay out your flour tortillas on a clean work surface. Spoon a generous amount of the butter chicken filling onto the center of each tortilla, dividing evenly. Roll each tortilla up snugly and place them seam-side down in a greased 9×13-inch baking dish. Don’t stress about perfect rolls—this is a cozy, homey dish, and a little sauce seeping out is totally fine!
Step 6: Top, Bake, and Garnish
Pour any leftover butter chicken sauce over your filled tortillas and smother them with shredded cheese. Slide the dish into your preheated oven and bake for 15–20 minutes, until the cheese is completely melted and just starting to brown, with bubbly pockets around the edges. Let the Butter Chicken Enchiladas rest for a few minutes, then shower them with chopped fresh cilantro before serving.
How to Serve Butter Chicken Enchiladas
Garnishes
A final flourish of fresh cilantro is the classic finish for Butter Chicken Enchiladas, adding color and brightness that cuts through the creamy sauce. For an extra layer of flavor and a pop of freshness, scatter on some finely diced red onion or a dollop of tangy yogurt. A sprinkle of sliced green chilies or a squeeze of lime can wake up the flavors even more, making every bite memorable.
Side Dishes
These enchiladas are rich and satisfying, so pair them with something crisp or cooling. I love serving a bright cucumber salad or a simple side of steamed basmati rice to soak up any extra sauce. Roasted veggies, a tossed green salad, or even some crunchy tortilla chips also make smart, easy companions to balance the meal.
Creative Ways to Present
If you’re hosting a gathering, try baking the Butter Chicken Enchiladas in individual casserole dishes for a charming, personal touch. You could also slice them into pinwheels and arrange on a platter with toothpicks for a playful appetizer. And if you’re short on time, turn the filling into a hearty dip, served with tortilla chips for scooping—it’s always a crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
Butter Chicken Enchiladas are perfect for meal prep and leftovers! Store any remaining portions in an airtight container in the refrigerator; they’ll stay fresh and flavorful for up to 3 days. The sauce actually tastes even better the next day as the spices meld, so don’t hesitate to make extra.
Freezing
To freeze, allow the enchiladas to cool completely, then tightly wrap the baking dish in plastic wrap and foil, or transfer individual servings to freezer-safe containers. They’ll keep beautifully for up to 2 months. When you’re ready for a quick weeknight meal, you’ll be thrilled to have homemade Butter Chicken Enchiladas on standby.
Reheating
For best results, reheat Butter Chicken Enchiladas covered in a 350°F (175°C) oven until steaming hot and the cheese is melty again—usually 15–20 minutes if reheating a whole pan. For single servings, the microwave works fine (cover to prevent drying out), but an oven or toaster oven will preserve that delicious texture better.
FAQs
Can I use chicken breast instead of thighs for Butter Chicken Enchiladas?
Absolutely! While thighs offer more moisture and richness, you can substitute cubed chicken breast if you prefer a leaner option. Just be careful not to overcook the chicken so it stays juicy inside your enchiladas.
What can I use instead of flour tortillas?
Corn tortillas will work too, especially for a slightly lighter or gluten-free version. Just warm them up first so they don’t crack when rolling. You might also try whole wheat tortillas for extra fiber.
How spicy are Butter Chicken Enchiladas?
These enchiladas are naturally mild with loads of flavor, but you control the heat. Add more or less cayenne pepper to suit your taste, or garnish with extra chilies if you want it bolder.
Can I make Butter Chicken Enchiladas dairy-free?
Definitely! Use full-fat coconut milk in place of heavy cream for the sauce, and opt for a vegan cheese or simply skip the cheese topping. The flavor stays rich and satisfying even without the dairy.
Is it possible to make the filling ahead of time?
Yes! The butter chicken mixture can be made a day in advance and stored in the fridge for up to 2 days. Just gently reheat before assembling your enchiladas, and you’ll have dinner ready in minutes on a busy evening.
Final Thoughts
Butter Chicken Enchiladas are pure comfort with a vibrant twist, blending two of the world’s most beloved cuisines into a dish you’ll want to make again and again. I can’t wait for you to share this creamy, cheesy, flavor-packed meal with the people you love. Get ready for happy bellies and big smiles—these enchiladas are always the first to disappear from the table!
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Butter Chicken Enchiladas Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Butter Chicken Enchiladas are a delicious fusion of Indian and Mexican flavors. Tender chicken cooked in a creamy, aromatic sauce wrapped in tortillas and baked to cheesy perfection, this dish is sure to impress your taste buds.
Ingredients
For the Butter Chicken Filling:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup tomato sauce
- 3/4 cup heavy cream or full-fat coconut milk
For the Enchiladas:
- 8 small flour tortillas
- 1 cup shredded mozzarella or Monterey Jack cheese
- 1/4 cup chopped cilantro (for garnish)
Instructions
- Preheat oven and cook the filling: Preheat oven to 375°F (190°C). In a skillet, cook onion, garlic, and ginger. Add spices, chicken, tomato sauce, and cream.
- Fill and bake the enchiladas: Spoon filling into tortillas, roll up, place in a baking dish. Top with sauce and cheese. Bake until bubbly.
- Garnish and serve: Garnish with cilantro and serve hot.
Notes
- For a lighter version, use half-and-half or evaporated milk instead of heavy cream.
- You can prepare the butter chicken filling in advance for quicker assembly.
- Serve with rice or cucumber salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Fusion (Indian-Mexican)
Nutrition
- Serving Size: 2 enchiladas
- Calories: 510
- Sugar: 4 g
- Sodium: 660 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 135 mg
