Description
A delicious fusion dish combining creamy Indian butter chicken with classic Mexican enchiladas, featuring shredded chicken rolled in soft flour tortillas, topped with rich butter chicken sauce and melted mozzarella and cheddar cheese. Perfect for a comforting and flavorful main course.
Ingredients
Scale
Filling
- 2 cups cooked chicken, shredded
- 1/2 cup butter chicken sauce (store-bought or homemade)
Assembly
- 8 flour tortillas (8-inch)
- 1/2 cup butter chicken sauce (remaining)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1 tablespoon butter, melted (for brushing tortillas)
- 2 tablespoons chopped fresh cilantro (for garnish)
Instructions
- Preheat and Prepare Baking Dish: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Mix Chicken with Sauce: In a bowl, toss the shredded chicken with 1/2 cup of the butter chicken sauce until all the chicken pieces are evenly coated for rich flavor.
- Warm Tortillas: Slightly warm the flour tortillas to make them pliable and easier to roll without cracking.
- Assemble Enchiladas: Spoon an equal amount of the chicken mixture onto the center of each tortilla, roll them tightly, and place seam side down in the prepared baking dish to keep them intact during baking.
- Add Sauce and Cheese: Pour the remaining butter chicken sauce evenly over the rolled enchiladas. Sprinkle the shredded mozzarella and cheddar cheeses on top evenly to create a cheesy crust.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until the cheese has melted completely and is bubbly and golden.
- Rest and Garnish: Remove the enchiladas from the oven and allow them to cool for 5 minutes. Garnish with chopped fresh cilantro before serving to add freshness and color.
Notes
- For richer flavor, make the butter chicken sauce homemade using cream and butter.
- Add a pinch of garam masala to the chicken mixture to enhance the spice profile.
- Serve alongside rice or naan for a complete meal experience.
