Butter Chicken Enchiladas
Butter chicken enchiladas are an incredible fusion of an enchilada casserole using Indian butter chicken sauce in place of enchilada sauce. They are packed with flavor with a quick mushroom chickpea filling and the delicious 1 bowl butter sauce! 4 steps! Nutfree Soyfree
Servings: 4
Ingredients
For the butter chicken sauce:
- 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
For the filling:
- 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
For finishing the enchiladas:
- hot sauce
- vegan cheese shreds of choice such as mozzarella
For garnish:
- chopped red onion cilantro, more hot sauce, if needed
Instructions
- Preheat the oven to 400° F (205° C)
Make the sauce.
- In a shallow bowl, add all of the sauce ingredients and mix really well. Press and mix, so the tomato paste fully dissolves into the coconut milk mixture. Set this aside.
Make the filling.
- Heat the oil in a medium to large skillet over medium heat. Once the oil is hot, add the onion, peppers, mushrooms, ginger-garlic paste, and a good pinch of salt and mix well. Cook for 3 to 4 minutes, then mix in the chickpeas, salt, black pepper, and lime juice. Then, mix in half of the butter chicken sauce. Cook for 5 to 7 minutes or until the sauce is thickened a little bit. Taste and adjust salt and flavor.
- Once the filling is cooked down to preference, then take it off of the heat.
Assemble the enchiladas.
- To the remaining sauce, add 1 to 2 teaspoons of hot sauce(optional). Thin it out with 1 to 2 tablespoons of water.
- Pour about 1/3 of the remaining sauce into a large baking dish (I use 8 by 11) inch) that will fit at least 4 to 5 rolled tortillas , spread the sauce out.
- Take one tortilla at a time and fill it with the filling. Roll it up in an overlapping fashion, and place it seam-side-down in the baking dish. Repeat for all of the tortillas. I use a 6-inch wheat tortilla, but if you're using larger tortillas, you will get 3 or 4 enchiladas. For smaller tortillas, you can get about 6 to 8.
- Once all the tortillas are filled and placed in the baking dish, drizzle the remaining butter chicken sauce all over the tortillas to coat well. You can brush it all over, as well. Then, top it with the vegan cheese and bake for 12 to 15 minutes, or until the sauce is bubbling really well and some of the edges of the tortillas are starting to turn golden.
- Remove the baking dish from the oven, and top with chopped onions, cilantro, and more hot sauce, if you like. Serve immediately.
Video
Notes
This recipe is nut-free and soy-free. It can be easily made gluten-free using gluten-free tortillas.
Oil-free, use broth to sauté the filling.
To make this without coconut milk, use cashew milk instead(1/3 cup cashews blended with 1 cup water)
Double the sauce: double everything, use 3.5 tbsp tomato paste instead of 4
Alternate protein options: you can use about 8 to 10 ounces of cubed tofu instead of the chickpeas. Or other beans. Or you can use 3 ounces of soy curls soaked in broth and then drained and then added in along with the mushrooms.
Nutrition
Calories: 416kcal | Carbohydrates: 51g | Protein: 14g | Fat: 19g | Saturated Fat: 12g | Sodium: 596mg | Potassium: 678mg | Fiber: 12g | Sugar: 10g | Vitamin A: 400IU | Vitamin C: 7mg | Calcium: 116mg | Iron: 6mg