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
Scale
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
