If you adore the comforting, rich flavors of Indian butter chicken but crave a playful twist, the Butter Chicken Enchiladas Recipe is just what you need. This delightful fusion dish marries the creamy, spiced goodness of butter chicken with the cheesy, wrapped charm of enchiladas, creating a meal that’s both familiar and excitingly new. Whether you’re serving a weeknight family dinner or impressing guests, these enchiladas bring warmth, zest, and a whole lot of satisfaction to the table.
Ingredients You’ll Need
Getting started with this Butter Chicken Enchiladas Recipe is a breeze because the ingredients are simple, yet each one plays a vital role in building its vibrant flavor, luscious texture, and inviting appearance.
- Boneless, skinless chicken thighs: The tender, juicy chicken is the heart of the dish, absorbing spice and cream beautifully.
- Butter: Adds richness and a silky base for sautéing spices and aromatics.
- Small onion: Provides sweetness and a subtle crunch once softened.
- Garlic cloves: Infuses the dish with an irresistible aroma and depth.
- Fresh ginger: Offers a zesty kick that enlivens the sauce.
- Garam masala: This warming spice blend brings traditional Indian flavor layers.
- Ground cumin: Adds earthiness and a subtle smokiness.
- Paprika: Contributes vibrant color and mild sweetness.
- Turmeric: Gives the dish its golden glow and gentle warmth.
- Chili powder: Takes care of the gentle heat that excites the palate.
- Salt: Enhances all the flavors perfectly.
- Tomato sauce: Forms the tangy and slightly sweet body of the sauce.
- Heavy cream: Rounds out the sauce with a luscious, creamy texture.
- Shredded Monterey Jack or mozzarella cheese: Melts beautifully inside and on top, adding gooey goodness.
- Flour tortillas: Soft wraps that hold all the flavorful filling with an inviting bite.
- Chopped cilantro: Fresh herbaceous garnish to brighten the dish at the end.
- Sour cream or yogurt (optional): Perfect for cooling off each spicy, creamy bite.
How to Make Butter Chicken Enchiladas Recipe
Step 1: Sauté Aromatics and Toast Spices
Begin by melting butter in a large skillet over medium heat. Gently cook the chopped onions until they become soft and translucent, about 3 minutes, which forms a fragrant base. Then add minced garlic and freshly grated ginger, stirring for 30 seconds to awaken their vibrant aromas. Next, sprinkle in the garam masala, cumin, paprika, turmeric, chili powder, and salt, stirring continuously for about one minute. This step toasts the spices slightly, which really deepens their flavor and creates that signature butter chicken warmth.
Step 2: Cook the Chicken and Build the Sauce
Toss in the bite-sized chicken thighs and cook until they lose their pinkness, about 6 to 8 minutes. It’s wonderful to see the chicken soak up all those spices. Pour the tomato sauce over the chicken and let everything simmer gently for 5 minutes to meld the flavors. To finish the sauce, stir in the heavy cream, letting it cook another 2 to 3 minutes until it thickens slightly and becomes decadently rich. This creamy tomato sauce is the soul of your Butter Chicken Enchiladas Recipe.
Step 3: Assemble the Enchiladas
Preheat your oven to 375°F. Now it’s time to roll! Spoon a generous amount of the butter chicken mixture onto each flour tortilla, followed by a sprinkle of shredded cheese. Roll each tortilla up tightly, keeping all those wonderful flavors locked inside. Place the enchiladas seam-side down in a greased 9×13-inch baking dish to prevent unraveling during baking.
Step 4: Bake to Perfection
Pour the remaining sauce evenly over the arranged enchiladas and scatter some extra cheese on top—it’s that melty, golden finish you’re craving. Bake in the preheated oven for about 20 minutes, or until the sauce is bubbly and the cheese is slightly golden. The oven does its magic here, melding every flavor perfectly.
How to Serve Butter Chicken Enchiladas Recipe
Garnishes
The final flourish makes all the difference. Sprinkle chopped cilantro over the hot enchiladas to add a fresh, slightly citrusy note that cuts through the richness. A dollop of sour cream or yogurt on the side is heavenly, adding a cool contrast that balances the spices beautifully.
Side Dishes
For a well-rounded meal, serve your Butter Chicken Enchiladas Recipe with simple sides like a crisp green salad or steamed basmati rice. You could also add a tangy cucumber raita for an authentic touch that refreshes the palate between bites.
Creative Ways to Present
For a festive occasion, serve the enchiladas family-style in the baking dish with colorful bowls of extra toppings on the side. You can also add a sprinkle of toasted nuts or seeds for a satisfying crunch. Alternatively, roll the chicken mixture in smaller tortillas for bite-sized appetizers that are sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
Butter Chicken Enchiladas Recipe leftovers keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making for a delicious meal the next day with minimal effort.
Freezing
If you want to prepare ahead, assemble the enchiladas but skip baking. Wrap tightly with foil or plastic wrap and freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge before baking as directed.
Reheating
Reheat leftovers in a preheated oven at 350°F for about 15-20 minutes or until warmed through, which helps maintain the melty cheese and tender chicken texture. You can also microwave individual portions if you’re short on time, but baking always yields the best results.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breasts can be used, though thighs tend to stay juicier and more flavorful in this recipe. If using breast, watch the cooking time to prevent dryness.
Is this recipe very spicy?
No, the spice level is moderate and perfectly balanced by the cream and cheese. You can always adjust chili powder amounts to suit your taste.
Can I make this dish dairy-free?
Yes! Substitute butter with a plant-based alternative and use coconut cream instead of heavy cream. Choose a dairy-free cheese to keep the creamy texture without allergens.
What’s the best cheese to use for these enchiladas?
Monterey Jack and mozzarella are perfect for their melting qualities and mild flavors. Feel free to experiment with cheddar for a sharper bite.
Are these enchiladas suitable for meal prep?
Definitely. They store well and reheat wonderfully, making them ideal for planning tasty meals ahead. Just remember to add fresh garnishes when serving.
Final Thoughts
This Butter Chicken Enchiladas Recipe has such a wonderful way of bringing two culinary worlds together into one hearty, comforting dish. It’s fun to make, impressive to serve, and irresistible to eat. Give it a try—you might just find your new favorite weeknight dinner or show-stopping party dish!
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Butter Chicken Enchiladas Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Nut-Free
Description
Deliciously creamy and flavorful Butter Chicken Enchiladas combine the rich spices of traditional Indian butter chicken with the comforting format of baked enchiladas. Tender chicken thighs are simmered in a spiced tomato and cream sauce, then wrapped in flour tortillas with melted cheese, baked to bubbly perfection, and garnished with fresh cilantro. This fusion dish makes a hearty and satisfying main course perfect for a weeknight dinner or casual gathering.
Ingredients
Chicken Filling
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons butter
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 ½ teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon turmeric
- ½ teaspoon chili powder
- ½ teaspoon salt
- 1 (14-ounce) can tomato sauce
- ½ cup heavy cream
Assembly
- 1 cup shredded Monterey Jack or mozzarella cheese
- 8 flour tortillas
To Serve
- Chopped cilantro, for garnish
- Sour cream or yogurt (optional)
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the enchiladas later.
- Sauté aromatics: In a large skillet over medium heat, melt the butter. Add the finely chopped onions and cook until soft and translucent, about 3 minutes. Stir in the minced garlic and grated ginger, cooking for an additional 30 seconds to release their fragrances.
- Toast spices: Add the garam masala, ground cumin, paprika, turmeric, chili powder, and salt to the skillet. Stir constantly and cook for 1 minute to toast the spices and deepen their flavors.
- Cook chicken: Add the bite-sized chicken thigh pieces to the skillet. Cook, stirring occasionally, until the chicken is no longer pink in the center, about 6 to 8 minutes.
- Simmer sauce: Pour in the tomato sauce and bring to a gentle simmer. Let it cook for 5 minutes, allowing the flavors to meld together. Stir in the heavy cream and continue cooking the sauce for another 2 to 3 minutes until it is rich and slightly thickened. Remove the skillet from heat.
- Assemble enchiladas: Spread a spoonful of the butter chicken filling onto each flour tortilla. Sprinkle each with shredded cheese, then roll up tightly. Place each enchilada seam-side down in a greased 9×13-inch baking dish.
- Top and bake: Spoon any remaining sauce over the enchiladas in the dish and sprinkle with extra cheese. Bake in the preheated oven for 20 minutes until the cheese is bubbly and slightly golden.
- Garnish and serve: Remove from the oven and garnish with freshly chopped cilantro. Serve warm, optionally with a dollop of sour cream or yogurt for extra creaminess.
Notes
- For a shortcut, use pre-cooked or rotisserie chicken. Simply simmer it in the sauce before assembling the enchiladas.
- Substitute flour tortillas with gluten-free tortillas if needed for dietary preferences.
- Add chopped spinach or peas to the filling for extra vegetables and nutrition.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Fusion, Indian-Inspired
