Butter Chicken Enchiladas
Ingredients:
½ red onion, diced
1 jalapeno, diced
2 boneless and skinless chicken breasts, cut into ½ inch pieces
2 tbsp tomato paste
1 tsp red chili powder
1 tsp salt
½ tsp turmeric
½ tsp ground coriander
½ tsp cumin
¼ cup cream
1 c shredded cheese
1 cup salsa
¾ cup sour cream
flour tortillas
sliced onions
sliced jalapeños
olive oil, for frying
Instructions:
Add a few tablespoons of olive oil to a pan.
Add the onions and jalapenos, and let them cook until they have softened.
Then add chicken to the pan, and continue sauteing until the chicken is cooked through.
Then add the tomato paste, red chili powder, salt, turmeric, ground coriander, and cumin, and cook for about 2 to 3 minutes.
Add cream, and mix it in.
Turn off the heat and add a cup of shredded cheese. Set it aside.
To make the sauce, just mix together the sour cream and salsa in a bowl.
To assemble the enchiladas, add the butter chicken mixture on a flour tortilla, and roll it up.
Add a few spoonfuls of sauce to the bottom of an oven safe dish.
Then place your filled tortillas seam-side down on the sauce.
Top with the remaining sauce, some shredded cheese, sliced onions, and sliced jalapenos.
Bake at 375 degrees until the cheese has melted. This should take around 10 to 15 minutes.
Once it is out of the oven, serve immediately while it’s hot.