Butter Chicken Enchiladas
User Reviews
5
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Prep Time
15 mins
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Cook Time
42 mins
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Total Time
57 mins
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Servings
4
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Calories
416 kcal
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Course
Main Course
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Cuisine
Indian
Butter Chicken Enchiladas
Description
The recipe for Butter Chicken Enchiladas merges traditional Indian butter chicken flavors with the Mexican enchilada concept. The sauce is a blend of tomato paste, coconut milk, and aromatic spices like paprika, garam masala, coriander, and fenugreek, creating a creamy spiced base that balances tang and richness. In the filling, onions, bell peppers, mushrooms, and chickpeas are sautéed with ginger-garlic paste, seasoned, and cooked with half the sauce until thickened. The filling is then enclosed in tortillas, smothered with the remaining sauce thinned with a bit of water and hot sauce, topped with vegan cheese, and baked until bubbly and lightly browned.
This dish combines hearty legumes and vegetables with complex spices, offering a satisfying vegetarian take on butter chicken. The baking step melds flavors and melts the cheese, creating a unified dish that can serve as a main course. This recipe also allows variation with tofu or soy curls in place of chickpeas, and can be made gluten-free with appropriate tortillas.
The recipe is nut-free and soy-free by default, and can be adapted to oil-free versions by substituting cooking broth for oil when sautéing. A cashew milk blend can replace coconut milk if preferred. Double the sauce proportions to increase quantity. Adjust the seasoning after sauce thickening to suit taste.
Ingredients
For the butter chicken sauce:
- 2 tablespoons tomato paste
- 1 cup coconut milk full fat
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon fenugreek leaves kasuri methi. You can also use 1/2 teaspoon oregano instead, dried
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
For the filling:
- 1 teaspoon neutral cooking oil generic cooking oil
- 1/2 cup onion chopped or sliced
- 1 cup bell pepper I use a mix of red and green, chopped or sliced
- 2 ounces mushroom sliced
- 1 tablespoon ginger-garlic paste (or 2 cloves garlic mince, 1/2 inch ginger minced)
- 15 ounce chickpeas drained or 1 1/2 cups cooked, canned
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon lime juice
- 4 to 6 tortillas medium size
For finishing the enchiladas:
- hot sauce
- vegan cheese shreds such as mozzarella, of choice
For garnish:
- onion cilantro, more hot sauce, if needed, red, chopped
Instructions
- Preheat the oven to 400° F (205° C)
Make the sauce.
- In a shallow bowl, add all of the sauce ingredients and mix really well. Press and mix, so the tomato paste fully dissolves into the coconut milk mixture. Set this aside.
Make the filling.
- Heat the oil in a medium to large skillet over medium heat. Once the oil is hot, add the onion, peppers, mushrooms, ginger-garlic paste, and a good pinch of salt and mix well. Cook for 3 to 4 minutes, then mix in the chickpeas, salt, black pepper, and lime juice. Then, mix in half of the butter chicken sauce. Cook for 5 to 7 minutes or until the sauce is thickened a little bit. Taste and adjust salt and flavor.
- Once the filling is cooked down to preference, then take it off of the heat.
Assemble the enchiladas.
- To the remaining sauce, add 1 to 2 teaspoons of hot sauce(optional). Thin it out with 1 to 2 tablespoons of water.
- Pour about 1/3 of the remaining sauce into a large baking dish (I use 8 by 11) inch) that will fit at least 4 to 5 rolled tortillas , spread the sauce out.
- Take one tortilla at a time and fill it with the filling. Roll it up in an overlapping fashion, and place it seam-side-down in the baking dish. Repeat for all of the tortillas. I use a 6-inch wheat tortilla, but if you're using larger tortillas, you will get 3 or 4 enchiladas. For smaller tortillas, you can get about 6 to 8.
- Once all the tortillas are filled and placed in the baking dish, drizzle the remaining butter chicken sauce all over the tortillas to coat well. You can brush it all over, as well. Then, top it with the vegan cheese and bake for 12 to 15 minutes, or until the sauce is bubbling really well and some of the edges of the tortillas are starting to turn golden.
- Remove the baking dish from the oven, and top with chopped onions, cilantro, and more hot sauce, if you like. Serve immediately.
Notes
- This recipe is nut-free and soy-free, suitable for those avoiding these allergens.
- To make it gluten-free, use gluten-free tortillas.
- For oil-free cooking, sauté the filling with broth instead of oil.
- If you prefer not to use coconut milk, blend 1/3 cup cashews with 1 cup water as a substitute.
- To increase sauce quantity, double all sauce ingredients except tomato paste to 3.5 tablespoons.
- Alternative proteins include cubed tofu, other beans, or soaked soy curls added with mushrooms.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Calories | 416kcal | 21% |
| Carbohydrates | 51g | 17% |
| Protein | 14g | 28% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Sodium | 596mg | 25% |
| Potassium | 678mg | 14% |
| Fiber | 12g | 48% |
| Sugar | 10g | 20% |
| Vitamin A | 400IU | 8% |
| Vitamin C | 7mg | 8% |
| Calcium | 116mg | 12% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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