Name: Butter Chicken Enchiladas
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: Serves 6
Ingredients: 2 tablespoons vegetable oil; 1 large onion, finely diced; 3 garlic cloves, minced; 2 tablespoons ginger, freshly grated; 2 tablespoons garam masala; 1 tablespoon ground cumin; 1 teaspoon ground turmeric; 1 can (14 oz) tomato sauce; 1 cup heavy cream; 3 tablespoons butter; 2 pounds boneless chicken thighs, cooked and shredded; 12 flour tortillas (8-inch size); 2 cups shredded mozzarella cheese; 1/2 cup chopped fresh cilantro, plus more for garnish; 1/2 cup plain Greek yogurt, for serving

Instructions

Prepare the sauce

Heat oil in a large skillet over medium heat. Add onions and sauté until translucent, about 5 minutes. Add garlic and ginger, cooking for another minute until fragrant. Stir in garam masala, cumin, and turmeric, toasting the spices for 30 seconds.
Finish the butter chicken sauce

Pour in the tomato sauce and bring to a simmer. Cook for 5 minutes, then reduce heat and stir in heavy cream and butter. Simmer gently for 10 minutes until sauce thickens. Season with salt to taste.
Prepare the filling

Reserve 1 cup of sauce for topping. Add the shredded chicken to the remaining sauce in the pan, along with 1/4 cup of cilantro. Stir to combine and remove from heat.
Assemble the enchiladas

Preheat oven to 375°F (190°C). Warm tortillas slightly to make them pliable. Place about 1/3 cup of the chicken mixture down the center of each tortilla. Roll up and place seam-side down in a greased 9x13 inch baking dish.
Bake the enchiladas

Pour the reserved sauce over the rolled enchiladas and sprinkle evenly with mozzarella cheese. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden.
Serve

Let stand for 5 minutes before serving. Garnish with remaining fresh cilantro and serve with a dollop of Greek yogurt on the side.

Butter Chicken Enchiladas

Ingredients

Instructions

Nutritional Information