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
Scale
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
