Butter Chicken Enchiladas

Prep: 30 minutes

Cook: 50 minutes

Makes: 8 Enchiladas

Serves: 4

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Saved:

Fusion

Recipe by: Passage to India

These Butter Chicken Enchiladas, are a budget-friendly twist on a classic dish that blends creamy, spiced butter chicken with cheesy, comforting enchiladas. Simple to make and perfect for a satisfying dinner, these enchiladas are a delightful fusion of flavours everyone will enjoy.

Credit: Whisk Media Group

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Butter Chicken Enchiladas

Ingredients:

Oil spray, for greasing

1 x 375g Passage to India Butter Chicken simmer sauce

1/3 cup coconut cream

3½ cups shredded barbecued chicken flesh

185g can corn kernels, drained

400g can black beans, drained and rinsed

8 x 20cm tortillas

2½ cups shredded Mexican cheese

Chopped grape tomatoes, sliced green onions, cucumber and mint raita and lime wedges, to serve

Method:

Preheat oven to 180°C/160°C fan-forced. Grease a 22cm x 33cm baking dish with oil spray.
Place Passage to India Butter Chicken Simmer Sauce and coconut cream into a large frying pan. Stir to combine. Bring just to a boil, stirring occasionally, over medium heat.
Add chicken, corn and beans to the pan. Stir until well combined. Remove from heat. Set aside, stirring occasionally to cool slightly.
Lay a tortilla on a work surface. Place one-eighth (approx.2/3 cup) butter chicken mixture along the lower third of the tortilla. Roll up, then place seam-side down into the baking dish. Repeat using remaining tortillas and butter chicken mixture, arranging them side by side in the dish.
Sprinkle with cheese. Bake for 25 minutes or until cheese is melted and golden. Scatter with tomatoes and green onions. Serve with raita and lime wedges.

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