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
Scale
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
