Butter Chicken Enchiladas

Butter Chicken Enchiladas

Dried fenugreek leaves (kasuri methi) can be substituted with 1/2 teaspoon oregano. To make gluten-free, use certified gluten-free tortillas. To make oil-free, sauté the filling in broth instead of oil. To make coconut-free, use cashew milk instead of coconut milk. Use an 8×11-inch baking dish; it should fit 4–5 rolled tortillas. Tortilla size affects yield: larger tortillas make ~3–4 enchiladas; smaller tortillas can make ~6–8. Adjust heat by adding 1–2 teaspoons hot sauce to the remaining sauce before baking. Top with chopped red onion, cilantro, and additional hot sauce after baking.

Time: Prep: 15 mins, Cook: 42 mins, Total: 57 mins

Servings: 4

Ingredients

  • 2 tablespoons tomato paste
  • 1 cup full fat coconut milk
  • 1 teaspoon paprika
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • 1 teaspoon dried fenugreek leaves (kasuri methi. You can also use 1/2 teaspoon oregano instead.)
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1 teaspoon oil
  • 1/2 cup chopped or sliced onion
  • 1 cup chopped or sliced bell pepper (I use a mix of red and green.)
  • 2 ounces sliced mushrooms
  • 1 tablespoon ginger-garlic paste (or 2 cloves garlic mince, 1/2 inch ginger minced)
  • 15 ounce can chickpeas (drained or 1 1/2 cups cooked)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon lime juice
  • 4 to 6 medium size tortillas
  • hot sauce
  • vegan cheese shreds of choice (such as mozzarella)
  • chopped red onion (cilantro, more hot sauce, if needed)

Instructions

  1. Preheat the oven to 400°F (205°C).
  2. Make the sauce: In a shallow bowl, add all sauce ingredients (tomato paste, coconut milk, paprika, garam masala, coriander, fenugreek/oregano, 1/4 tsp salt, garlic powder) and mix very well until the tomato paste fully dissolves. Set aside.
  3. Make the filling: Heat oil in a skillet over medium heat. Add onion, bell pepper, mushrooms, ginger-garlic paste, and a pinch of salt. Cook 3–4 minutes.
  4. Add chickpeas, 1/4 teaspoon salt, black pepper, and lime juice. Stir in half of the butter chicken sauce and cook 5–7 minutes, until slightly thickened. Remove from heat.
  5. Assemble: To the remaining sauce, add 1–2 teaspoons hot sauce (optional) and thin with 1–2 tablespoons water.
  6. Pour about 1/3 of the remaining sauce into an 8×11-inch baking dish and spread out.
  7. Fill each tortilla with the filling, roll up, and place seam-side down in the dish. Use 4–6 tortillas depending on size.
  8. Drizzle the remaining sauce over the tortillas to coat. Top with vegan cheese.
  9. Bake 12–15 minutes, until the sauce is bubbling and tortilla edges start to turn golden.
  10. Remove from oven and top with chopped red onion, cilantro, and more hot sauce if desired. Serve immediately.

Original recipe source