If you have a craving that’s equal parts comforting and exciting, then this Butter Chicken Enchiladas Recipe is exactly what your dinner table needs. Imagine the rich, creamy spiced goodness of classic Indian butter chicken wrapped in warm, soft tortillas with gooey melted cheese, then baked until bubbly and irresistible. It’s a vibrant fusion meal that captures hearts with every bite, combining the best of Indian flavors and Mexican coziness in one festive dish. Whether it’s a weeknight dinner or a crowd-pleasing feast, this recipe effortlessly delivers mouthwatering satisfaction that your family and friends will keep asking for.
Ingredients You’ll Need
This Butter Chicken Enchiladas Recipe keeps things delightfully simple with ingredients that work beautifully together to build layers of flavor, texture, and color. Each component plays its part— from the tender chicken to the fragrant spices and creamy sauce, right down to the melty cheese and fresh cilantro garnish.
- 1 lb boneless, skinless chicken thighs or breasts: Perfectly tender and juicy, these are the heart of the filling.
- 2 tablespoons butter: Adds richness and helps build the signature sauce base.
- 1 small onion, finely chopped: Brings sweetness and depth to the dish.
- 3 cloves garlic, minced: For a punch of aromatic savoriness.
- 1 tablespoon grated ginger: Offers a warm, zesty kick that lifts the flavors.
- 1 tablespoon garam masala: The spice blend that brings authentic Indian warmth and complexity.
- 1 teaspoon ground cumin: Earthy and smoky, it complements the garam masala beautifully.
- ½ teaspoon paprika: Provides a subtle sweetness and lovely color.
- ½ teaspoon chili powder: Adds gentle heat; adjust as you prefer.
- 1 (8 oz) can tomato sauce: Forms the rich, saucy base that ties everything together.
- ¾ cup heavy cream: Creates the luxuriously creamy texture of the sauce.
- Salt and pepper to taste: Essential to round out and balance the flavors.
- 8 medium flour tortillas: Soft tortillas hold all the goodness in tender wraps.
- 2 cups shredded mozzarella or Monterey Jack cheese: Melts perfectly for that irresistible cheesy layer.
- 2 tablespoons chopped cilantro (optional): Adds a fresh, bright finish.
- ½ cup reserved butter chicken sauce (optional): For extra sauciness, or mix tomato sauce with cream and spices as a shortcut.
How to Make Butter Chicken Enchiladas Recipe
Step 1: Cook the Butter Chicken Filling
Start by melting butter in a large skillet over medium heat, letting it melt into a fragrant base. Sauté the finely chopped onion until it softens and becomes slightly translucent, about 3–4 minutes. Then add minced garlic and grated ginger, stirring for another minute until everything releases its amazing aroma. Sprinkle in garam masala, cumin, paprika, and chili powder, cooking just 30 seconds to toast those spices and deepen their flavors.
Step 2: Brown the Chicken
Toss in your bite-sized chicken pieces and let them brown nicely, cooking for 6 to 8 minutes until they’re nearly cooked through. This step seals in the juiciness and builds the base for the creamy sauce that’s coming next.
Step 3: Simmer with Tomato Sauce and Cream
Pour in the tomato sauce and give everything a good stir. Let it simmer gently for 5 minutes so the chicken absorbs all that tangy richness. Then, add the heavy cream, stirring continuously and simmering again for another 3 to 5 minutes until the sauce thickens slightly and becomes silky. Season with salt and pepper to bring all the flavors into perfect harmony.
Step 4: Prepare for Assembly
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Spread a few spoonfuls of the butter chicken sauce at the bottom of the dish—this keeps your enchiladas delightfully saucy from the very first bite.
Step 5: Assemble the Enchiladas
Spoon generous amounts of the creamy butter chicken filling into each tortilla. Sprinkle with the shredded cheese, then roll them up snugly and place them seam-side down in the baking dish. This keeps everything neatly tucked in while baking.
Step 6: Top and Bake
Pour the reserved butter chicken sauce evenly over the enchiladas, making sure every bite stays flavorful and moist. Sprinkle the remaining cheese over the top for that golden, bubbly finish. Bake uncovered for 20 to 25 minutes until the cheese is melted, bubbling, and lightly browned on the edges.
How to Serve Butter Chicken Enchiladas Recipe
Garnishes
Once out of the oven, sprinkle chopped fresh cilantro for a pop of vibrant green and fresh brightness that cuts through the richness beautifully. You could also add a dollop of sour cream or a squeeze of lime if you want to play around with added tanginess.
Side Dishes
For a complete meal, serve your Butter Chicken Enchiladas Recipe alongside a simple cucumber raita, a crisp green salad with lemon vinaigrette, or some spiced roasted vegetables. These lighter sides balance the creamy, cheesy enchiladas perfectly.
Creative Ways to Present
If you want to impress your guests, try arranging individual enchilada servings in small ramekins for a personal touch. Another fun idea is to add sliced avocado or charred corn salsa on the side, giving your dish an extra layer of texture, freshness, and an appealing color contrast.
Make Ahead and Storage
Storing Leftovers
Leftover Butter Chicken Enchiladas store wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen, making the next meal just as satisfying as the first.
Freezing
You can freeze unbaked enchiladas wrapped tightly with foil or plastic wrap for up to 2 months. Bake straight from frozen—just add extra baking time to ensure the filling is warmed through and the cheese bubbly.
Reheating
To reheat leftovers, cover with foil and warm in the oven at 350°F (175°C) for 15–20 minutes until heated through. Alternatively, microwave individual portions covered loosely to keep them moist.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work just fine and will yield a slightly leaner filling, but thighs tend to stay more tender and juicy if you prefer that texture.
Is it possible to make this recipe spicier?
Yes! Simply add chopped green chilies or increase the amount of chili powder according to your heat preference. You can also add a dash of cayenne pepper for extra kick.
Can I prepare the enchiladas in advance?
Yes, you can assemble the enchiladas a day ahead and refrigerate them before baking. Just add a few extra minutes to the bake time if baking straight from the fridge.
What cheese is best for this recipe?
Mozzarella and Monterey Jack both melt beautifully and have mild flavors that complement the spices. Feel free to experiment with mild cheddar or a blend if you like.
Is there a vegetarian alternative to butter chicken filling?
Definitely! Try swapping the chicken for roasted cauliflower or paneer cubes cooked with the same sauce for an equally delicious vegetarian version.
Final Thoughts
This Butter Chicken Enchiladas Recipe is a wonderful way to explore bold, comforting flavors wrapped up in a fun, approachable format that everyone can enjoy. It’s the kind of dish that quickly becomes a treasured favorite, combining the best of both Indian and Mexican cuisines in the coziest, most flavorful way. Give it a try, and watch as it brings a little extra joy and warmth to your dinner routine!
Print
Butter Chicken Enchiladas Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings (8 enchiladas)
- Category: Main Course
- Method: Baking
- Cuisine: Fusion (Indian-Mexican)
- Diet: Kid-Friendly
Description
Butter Chicken Enchiladas combine rich, creamy Indian-spiced chicken with classic Mexican tortillas and cheese, baked to perfection for a comforting and flavorful fusion dish. This recipe features tender butter chicken filling wrapped in flour tortillas, topped with a smooth spiced sauce and melted cheese, perfect for an easy dinner that delights the whole family.
Ingredients
For the Butter Chicken Filling:
- 1 lb boneless, skinless chicken thighs or breasts, cut into small 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
- ½ teaspoon paprika
- ½ teaspoon chili powder
- 1 (8 oz) can tomato sauce
- ¾ cup heavy cream
- Salt and pepper to taste
For Assembling:
- 8 medium flour tortillas
- 2 cups shredded mozzarella or Monterey Jack cheese
- 2 tablespoons chopped cilantro (optional)
For the Enchilada Sauce (Optional):
- ½ cup reserved butter chicken sauce (or mix ½ cup tomato sauce with a splash of cream and spices to taste)
Instructions
- Prepare the Butter Chicken Filling: In a large skillet, melt butter over medium heat. Add the finely chopped onion and cook for 3 to 4 minutes until softened. Stir in the minced garlic and grated ginger, cooking for another minute to release their aromas. Add garam masala, cumin, paprika, and chili powder, cooking for 30 seconds to toast the spices.
- Cook the Chicken: Add the small pieces of chicken to the skillet and cook until they are browned and nearly cooked through, about 6 to 8 minutes. Stir in the tomato sauce and let it simmer for 5 minutes to meld the flavors.
- Add Cream and Season: Pour in the heavy cream, continuing to simmer for another 3 to 5 minutes, or until the chicken is tender and the sauce thickens slightly. Season with salt and pepper to your taste. Remove from heat and set aside the butter chicken sauce portion for the enchilada sauce if desired.
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
- Assemble the Enchiladas: Spread a few spoonfuls of the reserved butter chicken sauce on the bottom of the baking dish. Spoon the butter chicken filling evenly into each tortilla, sprinkle with shredded cheese, then roll up the tortillas and place them seam-side down in the dish.
- Add Sauce and Cheese: Pour the reserved enchilada sauce over the top of the rolled tortillas and sprinkle with the remaining shredded cheese evenly.
- Bake: Bake uncovered for 20 to 25 minutes until the cheese has melted, is bubbly, and lightly golden.
- Garnish and Serve: Once baked, garnish with chopped cilantro if desired. Serve hot and enjoy this delicious butter chicken fusion!
Notes
- For a spicier version, add chopped green chilies or extra chili powder to the butter chicken filling.
- These enchiladas can be made ahead and refrigerated before baking for convenience.
- Use chicken thighs for juicier meat or breasts for a leaner option.
- Substitute heavy cream with coconut cream for a dairy-free twist.
