Korma Enchiladas
Fusion dish combining Indian korma sauce with Mexican enchiladas
Ingredients
Instructions
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Prepare the korma sauceHeat oil in a large skillet over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook for another minute. Stir in the korma curry paste and cook for 2 minutes until fragrant.
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Create the fillingAdd coconut milk, ground almonds, and garam masala to the skillet. Simmer for 5 minutes until slightly thickened. Add shredded chicken, diced bell pepper, and golden raisins. Cook for another 5 minutes. Remove from heat and stir in 1/4 cup cilantro.
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Assemble the enchiladasPreheat oven to 375°F (190°C). Warm tortillas in the microwave for 30 seconds to make them pliable. Place about 3 tablespoons of the korma chicken filling in the center of each tortilla and sprinkle with 1 tablespoon of cheese. Roll up tightly and place seam-side down in a greased 9x13 inch baking dish.
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Add the toppingPour the remaining korma sauce over the enchiladas, making sure to cover them completely. Sprinkle the remaining cheese evenly over the top.
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Bake and serveCover with foil and bake for 15 minutes. Remove foil and bake for an additional 10 minutes until the cheese is bubbly and lightly browned. Let stand for 5 minutes before serving. Garnish with additional chopped cilantro.
Nutritional Information
485
Calories
per serving
24
Protein
g per serving
38
Carbohydrates
g per serving
28
Total Fat
g per serving
11
Saturated Fat
g per serving
4
Fiber
g per serving
10
Sugar
g per serving
715
Sodium
mg per serving
35
Vitamin C
mg per serving
2.5
Iron
mg per serving
Korma Enchiladas are Also Known As
Curry Enchiladas, Indian-Mexican Fusion Enchiladas or Korma Tortilla Rolls
