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.
Ingreadient:
- 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
Direction:
- 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.
