Butter Chicken Enchiladas

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My creative process is the same now as it was over a decade ago when I started CupcakesOMG 1.0 - fantasize about all the shit I want to eat and then figure out a way to make it healthier so I don’t need a triple bypass before I turn 50. AFTER I turn 50 is fine.

Maybe it’s because I grew up in Texas, where Tex-Mex practically flows out of sink faucets, or maybe it’s just ‘cus it abso-fucking-lutely slaps, but I’m always DTF with Mexican food. And because I am a bottomless pit for Indian food, I thought it would be fun to do a little Mex-Indian fusion for y’all. Thus, I present to you these delectable, and honestly, not-too-difficult Butter Chicken Enchiladas.

These may sound rich and heavy, but that’s because they are rich and heavy. While this recipe is paleo and gluten-free, it’s definitely one of the more decadent meals thanks to an entire can of coconut milk. Remember when we started eating paleo and all just ate fucktons of almond butter and coconut milk, LOL!!!??? What a time to be alive!! Anyway, I only mention it in case, like me, you’re trying to eat in a caloric deficit. You can certainly still include this in your day, just budget your calories/macros accordingly to account for the coconut milk.

It’s funny how I pride myself on making up simple and relatively quick recipes for y’all and yet, this is the second recipe I’ve posted in less than a month that requires advance prep since you will want to marinate your chicken a bit. Okay, but since we’re gal pals, the truth is, you can marinate it for like, 30 minutes if you forget, because life is hard enough without having to remember to marinate chicken overnight!

Make these enchiladas and let me know how you liked them. Or don’t. No one is here anyway!

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Butter Chicken Enchiladas

( 0 reviews )

Yield: -12-14 enchiladas+

IngredientsUSMetric

Chicken Marinade

• 1 cup greek yogurt (I like whole milk)
• 1 Tbsp garam masala
• 1 tsp cumin
• 1 tsp turmeric
• 1/4 tsp red pepper flake
• 1/2 tsp salt
• Juice of one lemon
• 2 lbs chicken thighs

Enchiladas

• 2 Tbsp olive oil, divided
• 2 Tbsp butter, divided
• 1 medium yellow onion, diced
• 1 Tbsp fresh ginger, minced
• 3 cloves garlic, minced
• 1 Tbsp Garam masala
• 1 tsp cumin
• 1 tsp ground coriander
• 1 cinnamon stick
• 1 tsp fenugreek
• 1 28 oz can crushed tomatoes
• 1 14 oz can coconut milk
• Pinch red chili pepper
• 12-14 tortillas (see note)
• Shredded mozzarella cheese
• Greek yogurt (optional)
• Cilantro (optional)
• Avocado (optional)

Instructions

Marinate the chicken

1. In a bowl, combine all the ingredients except the chicken.
2. Place chicken in a large plastic baggie and pour marinade in. Zip the baggie and give it a little shake to fully coat the chicken. Place in the refrigerator for at least 3 hours. Eight hours is better. Overnight is best. But you do you! You cold honestly even do 30 minutes if you forget.

Make the Enchiladas

1. Preheat oven to 350F.
2. Cook the chicken while the oven preheats. Bring one Tbsp of the olive oil and one Tbsp of the butter to medium-high heat in a large pan. Then, add marinated chicken. Don't shake off any of the marinade! But also, don't add the excess from the bag to the pan!! It's chill, very chill. Brown chicken for about 4-5 minutes on each side.
3. Remove chicken from the pan and set aside while you make the sauce.
4. To the same pan, add remaining butter and olive oil and bring to medium heat. Add onion with a pinch of salt and cook until onion is softened, about 3-5 minutes, stirring often.
5. Add all the spices and stir to avoid burning for about 60 seconds.
6. Pour crushed tomatoes, coconut milk, and red pepper flake into spiced onions and bring to a boil. Then, reduce the heat to low and allow it to simmer about 20 minutes until thick. Give it a taste and add salt as needed.
7. While the sauce simmers, shred the chicken. When sauce is finished, add a ladle full of it to the chicken and toss.
8. Prepare a 9x12 baking dish by smearing some coconut oil around (or butter or spray...whatever).
9. Now you're ready to assemble enchiladas. You still wanna do this??? Pour a full ladle of enchilada sauce into the prepped baking dish and cover the bottom. Then, take one tortilla and add chicken slightly off center with some of the mozzarella cheese. You're just gonna measure these with your heart. Then, starting on the filling side, roll the tortilla up, keeping ends open. Lay the enchilada seam side down in the pan. Continue until you've used up all the chicken.
10. Pour the rest of the sauce on top of the enchiladas in the pan. Sprinkle more mozzarella on top and bake for 20 minutes, then broil 3-5 minutes.
11. Serve hot and top with Greek yogurt, cilantro, and avocado. But only if you want. I don't care.

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