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

Scale

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)

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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.