Butter Chicken Enchiladas Recipe
If you’ve ever wished you could mash up your favorite Indian takeaway with the ultimate Mexican comfort food, this Butter Chicken Enchiladas recipe is about to make your dreams come true. Imagine tender pieces of spiced chicken wrapped in warm tortillas, smothered in a creamy, tomato-rich sauce, and blanketed with bubbling cheese. Each bite is the perfect fusion of buttery, aromatic flavors and melty, mouthwatering goodness. This dish is a fun, family-friendly twist you’ll absolutely love bringing to your dinner table!
Ingredients You’ll Need
Butter Chicken Enchiladas come together with easy-to-find staples, but each ingredient brings something special to the party: spice, creaminess, vibrant color, or that irresistible melty topping. Here’s what you’ll need to create this fusion masterpiece:
- Chicken Thighs: Tender, juicy, and perfect for soaking up the spices—use boneless, skinless pieces cut into bite-sized chunks for easy eating.
- Butter: The heart of that signature buttery richness—unsalted is best so you control the seasoning.
- Onion: Finely chopped to melt into the sauce and create a natural sweetness.
- Garlic: Minced for a lovely, pungent aroma that pairs perfectly with the spices.
- Ginger: Freshly grated for a gentle heat and unmistakable depth.
- Garam Masala: This classic Indian spice blend brings warmth, complexity, and authenticity to your sauce.
- Ground Cumin: Earthy and nutty, cumin is indispensable for adding depth.
- Smoked Paprika: Adds subtle smokiness and a punch of color for extra allure.
- Cayenne Pepper: Optional, but just a pinch will give your enchiladas a spicy kick—perfect for spice lovers.
- Tomato Puree: Creates a tangy, rich base to balance the cream and spices.
- Heavy Cream: Makes the sauce decadently smooth and luscious.
- Plain Greek Yogurt: Adds tang and silkiness, and helps keep the sauce thick without being heavy.
- Salt and Pepper: Essential for seasoning to taste—don’t skimp!
- Flour Tortillas: Small tortillas are just right for rolling and baking—use gluten-free if you prefer.
- Shredded Cheese: Mozzarella or Monterey Jack melt beautifully on top, giving you that craveable cheesy layer.
- Fresh Cilantro: Bright, herbal flavor for finishing—scatter generously before serving!
How to Make Butter Chicken Enchiladas
Step 1: Sauté the Aromatics and Spices
Begin by melting the butter in a large skillet over medium heat. Toss in the finely chopped onion, and let it cook until translucent and slightly golden—about 3 to 4 minutes. Next, stir in the garlic and ginger to release their exquisite aromas, making your kitchen smell immediately inviting. Sprinkle in the garam masala, cumin, smoked paprika, and cayenne if you want some heat, and cook for just 30 seconds to let the spices bloom and amp up flavor.
Step 2: Cook the Chicken
Add the bite-sized chicken thigh pieces right into your fragrant skillet, and let them cook until they’re golden on the outside. Stir frequently so every piece gets coated with the buttery, spiced base. This usually takes about 5 to 6 minutes, ensuring that your chicken will stay juicy and absorb all those spectacular flavors.
Step 3: Simmer the Sauce
Pour in the tomato puree, lower the heat, and allow everything to bubble gently together for 10 minutes. This is where the magic happens: the sauce reduces and the chicken becomes beautifully tender. Once your chicken is nearly cooked through, swirl in the heavy cream and Greek yogurt for that unmistakable Butter Chicken Enchiladas creaminess. Season well with salt and pepper, and simmer 5 more minutes until thick and glossy.
Step 4: Assemble the Enchiladas
Preheat your oven to 375°F (190°C). Lay out the tortillas, and fill each with a generous scoop of your irresistible butter chicken mixture. Roll them up tightly and tuck them, seam-side down, into a greased baking dish. Pour any extra sauce over the top—this keeps everything moist and delicious. Don’t forget to shower the enchiladas with a generous handful of shredded cheese for that classic bubbling, golden finish.
Step 5: Bake to Melty Perfection
Slide your baking dish into the oven and let it bake for 20 minutes, or until the cheese is melted, gooey, and bubbling around the edges. Let the enchiladas cool for a few minutes before garnishing with fresh cilantro, which adds a burst of color and aroma right at the table.
How to Serve Butter Chicken Enchiladas
Garnishes
Nothing completes Butter Chicken Enchiladas like a finishing touch of freshly chopped cilantro, scattered generously over the top. If you’re feeling extra, a little dollop of Greek yogurt or drizzle of extra cream adds both beauty and a touch of tang. Sliced fresh chiles or a squeeze of lime can bring brightness and heat for those who love bold flavors.
Side Dishes
Since Butter Chicken Enchiladas are rich and saucy, I love serving them with a simple side of fluffy basmati rice or a crisp cucumber salad. The rice soaks up any extra sauce, while the salad brings a refreshing crunch to balance out all the savory, cheesy goodness. If you’re feeding a crowd, a platter of roasted vegetables or some classic Indian-style pickles works beautifully too.
Creative Ways to Present
Want to put your own spin on these fusion enchiladas? Try baking individual portions in mini casserole dishes for a charming dinner party touch, or top with a colorful medley of sliced jalapeños, chopped tomatoes, and onions for a fiesta vibe. For an extra wow factor, garnish each plate with a sprig of cilantro and a wedge of lime—it’s just as pretty as it is delicious!
Make Ahead and Storage
Storing Leftovers
If you have leftover Butter Chicken Enchiladas (lucky you!), store them in an airtight container in the refrigerator for up to 3 days. The flavors meld even more overnight, making them just as craveable on day two as they were when freshly baked.
Freezing
For a future dinner shortcut, Butter Chicken Enchiladas freeze remarkably well. Wrap individual portions or the whole baked dish tightly in aluminum foil, then place in a freezer-safe bag. Freeze for up to 2 months, and just remember to label with the date so you can plan your next comfort food night.
Reheating
To reheat, simply bake leftover (or thawed) Butter Chicken Enchiladas in a preheated 350°F (175°C) oven until hot and bubbly—about 20 minutes. If you’re in a hurry, individual portions can also be microwaved until steaming, though the oven keeps the tortillas a bit crispier.
FAQs
Can I make Butter Chicken Enchiladas ahead of time?
Absolutely! You can prep and assemble the enchiladas up to a day ahead. Store them covered in the fridge, then just bake right before serving. It’s a great timesaver for busy nights or entertaining.
Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well if you prefer a leaner option. Just take care not to overcook them during the skillet stage, as breasts can dry out faster than thighs.
Are Butter Chicken Enchiladas gluten-free?
They can be! Just substitute standard flour tortillas with your favorite gluten-free version. The rest of the recipe is naturally gluten-free, so this switch is easy and delicious.
How spicy are these enchiladas?
The base recipe is mild with a hint of warmth from garam masala and smoked paprika. Adjust the cayenne or add chopped fresh jalapeños if you want more heat—and feel free to leave them out for a milder dish.
Can I make this dish vegetarian?
Certainly! Swap the chicken for hearty vegetables like roasted cauliflower, chickpeas, or even paneer. You’ll keep all that fabulous flavor in every cheesy, sauce-soaked bite.
Final Thoughts
I can’t recommend these Butter Chicken Enchiladas enough—they’re a crowd-pleaser for every occasion, combining the best of two worlds in each bite. If you’re craving something a little adventurous yet deeply comforting, whip up a pan tonight. I’d bet they’ll become a new favorite in your kitchen, just as they are in mine!
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Butter Chicken Enchiladas Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Butter Chicken Enchiladas are a delightful fusion of Indian and Mexican flavors, featuring tender chicken in a creamy, spiced tomato sauce, wrapped in flour tortillas and baked with cheese. A comforting and satisfying dish that brings together the best of both cuisines.
Ingredients
For the Butter Chicken Filling:
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup tomato puree
- 1/2 cup heavy cream
- 1/4 cup plain Greek yogurt
- Salt and pepper to taste
For the Enchiladas:
- 8 small flour tortillas
- 1 1/2 cups shredded mozzarella or Monterey Jack cheese
- Fresh cilantro for garnish
Instructions
- In a large skillet, melt butter over medium heat. Add chopped onion and cook until soft and translucent, about 3–4 minutes.
- Stir in garlic and ginger and sauté for 1 minute.
- Add garam masala, cumin, paprika, and cayenne (if using). Cook for another 30 seconds until fragrant.
- Add chicken pieces and cook until browned on all sides, about 5–6 minutes.
- Stir in tomato puree, reduce heat, and simmer for 10 minutes.
- Add heavy cream and yogurt, then season with salt and pepper to taste.
- Simmer for another 5 minutes until sauce is thick and chicken is fully cooked.
- Preheat oven to 375°F (190°C).
- Spoon the butter chicken filling into each tortilla, roll tightly, and place seam side down in a greased baking dish.
- Pour any remaining sauce over the top, then sprinkle with cheese.
- Bake for 20 minutes or until cheese is melted and bubbly.
- Garnish with chopped cilantro before serving.
Notes
- You can substitute chicken breasts if preferred.
- For a spicier version, increase cayenne pepper or add chopped jalapeños.
- This dish pairs well with a side of rice or a simple cucumber salad.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Fusion (Indian-Mexican)
Nutrition
- Serving Size: 2 enchiladas
- Calories: 540
- Sugar: 6g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 140mg
