Butter hen enchiladas are an unbelievable fusion of an enchilada casserole utilizing Indian butter hen sauce rather than enchilada sauce. They’re full of taste with a fast mushroom chickpea filling and the scrumptious 1 bowl butter sauce! 4 steps! Nutfree Soyfree
Desk of Contents
I imply, why not use that incredible butter hen sauce in each doable manner and each doable format? That’s what’s going on with all of those these butter chicken-inspired dishes that I’ve been developing with. There’s the butter hen lasagna bake, butter hen ramen, Butter chickpeas, and butter hen bao.
And now I’ve created this butter hen enchilada. It has a hearty mushroom, pepper, and chickpea filling with a fast model of butter hen sauce made by merely mixing collectively the components in a bowl.
Add half of the sauce to the filling, and prepare dinner it, then refill the tortillas. Use the remainder of the sauce over the tops of the rolled tortillas together with some cheese and scorching sauce and bake. 4 steps!
That’s it!
This recipe principally took place as a result of I might make totally different types of enchiladas to make use of up our leftovers. And generally there are numerous leftovers, as a result of I’ll prepare dinner a number of dishes on the identical day. Once I do this, hubbs finally ends up consuming smaller parts every of the dishes, leaving leftovers of every little thing.
Consuming the identical dish greater than a few occasions could be troublesome. So, I get inventive and mix dishes to create codecs so we end all of the meals. That’s how this butter hen enchilada recipe was born! I refill the tortillas with leftovers and make the short sauce to brush throughout, bake and serve.
Why You’ll Love Butter Hen Enchiladas
- hearty enchiladas in creamy, Indian butter hen sauce
- prepared in below an hour
- wonderful mixture of flavors and textures!
- nut-free and soy-free with straightforward gluten-free and oil-free choices
Extra Vegan Enchiladas
Recipe Card
Butter Hen Enchiladas
Butter hen enchiladas are an unbelievable fusion of an enchilada casserole utilizing Indian butter hen sauce rather than enchilada sauce. They’re full of taste with a fast mushroom chickpea filling and the scrumptious 1 bowl butter sauce! 4 steps! Nutfree Soyfree
Servings: 4
Elements
For the butter hen sauce:
- 2 tablespoons tomato paste
- 1 cup (236.59 ml) full fats coconut milk
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 1 teaspoon floor coriander
- 1 teaspoon dried fenugreek leaves, kasuri methi. You may as well use 1/2 teaspoon oregano as a substitute.
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
For the filling:
- 1 teaspoon oil
- 1/2 cup (80 g) chopped or sliced onion
- 1 cup (149 g) chopped or sliced bell pepper I take advantage of a mixture of pink and inexperienced.
- 2 ounces (56.7 g) sliced mushrooms
- 1 tablespoon ginger-garlic paste
- 15 ounce (425.24 g) can chickpeas drained or 1 1/2 cups cooked
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon lime juice
- 4 to six giant flour tortillas
For ending the enchiladas:
- scorching sauce
- vegan cheese shreds of selection akin to mozzarella
For garnish:
- chopped pink onion cilantro, extra scorching sauce, if wanted
Directions
Make the sauce.
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In a shallow bowl, add the entire sauce components and blend very well. Press and blend, so the tomato paste totally dissolves into the coconut milk combination. Set this apart.
Make the filling.
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Warmth the oil in a medium to giant skillet over medium warmth. As soon as the oil is scorching, add the onion, peppers, mushrooms, ginger-garlic paste, and a very good pinch of salt and blend nicely. Cook dinner for 3 to 4 minutes, then combine within the chickpeas, salt, black pepper, and lime juice. Then, combine in half of the butter hen sauce. Cook dinner for five to 7 minutes or till the sauce is thickened a little bit bit. Style and modify salt and taste.
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As soon as the filling is cooked right down to desire, then take it off of the warmth.
Assemble the enchiladas.
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To the remaining sauce, add 1 to 2 teaspoons of scorching sauce(optionally available). Skinny it out with 1 to 2 tablespoons of water.
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Pour about 1/3 of the remaining sauce into a big baking dish (I take advantage of 8 by 11) inch) that can match at the very least 4 to five rolled tortillas , unfold the sauce out.
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Take one tortilla at a time and fill it with the filling. Roll it up in an overlapping trend, and place it seam-side-down within the baking dish. Repeat for the entire tortillas. I take advantage of a 6-inch wheat tortilla, however for those who’re utilizing bigger tortillas, you’re going to get 3 or 4 enchiladas. For smaller tortillas, you may get about 6 to eight.
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As soon as all of the tortillas are stuffed and positioned within the baking dish, drizzle the remaining butter hen sauce everywhere in the tortillas to coat nicely. You possibly can brush it throughout, as nicely. Then, high it with the vegan cheese and bake for 12 to fifteen minutes, or till the sauce is effervescent very well and a number of the edges of the tortillas are beginning to flip golden.
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Take away the baking dish from the oven, and high with chopped onions, cilantro, and extra scorching sauce, for those who like. Serve instantly.
Notes
Oil-free, use broth to sauté the filling.
To make this with out coconut milk, use cashew milk as a substitute.
Alternate protein choices: you should use about 8 to 10 ounces of cubed tofu as a substitute of the chickpeas. Or you should use 3 ounces of soy curls soaked in broth after which drained after which added in together with the mushrooms.
Elements and Substitutions
- tomato paste and coconut milk – That is the bottom on your fast butter hen sauce. Just be sure you use full fats coconut milk for the perfect taste and texture!
- floor spices – Paprika, garam masala, coriander, fenugreek, garlic, and salt season the butter hen sauce.
- aromatics – Onion and bell pepper are the veggies within the enchilada filling.
- mushrooms – Provides a meaty texture and extra taste to the filling.
- ginger-garlic paste – Seasons the filling much more!
- chickpeas – Provides protein and hearty texture to the butter hen enchilada filling.
- salt, pepper, and lime juice – End seasoning the filling.
- tortillas – Use medium dimension flour tortillas for these enchiladas, gluten-free if wanted. I take advantage of a six-inch wheat tortilla, however for those who’re utilizing bigger tortillas, you’re going to get three or 4 enchiladas. For smaller tortillas, you may get about six to eight.
- scorching sauce and vegan cheese shreds – These will high the enchiladas earlier than baking.
- garnishes – Simply earlier than serving, garnish with chopped pink onion, cilantro, and extra scorching sauce.
Suggestions
- Be sure to combine the sauce nicely, so the entire tomato paste dissolves into the coconut milk combination.
- Unfold the sauce nicely onto the underside of the pan to stop the enchiladas from sticking.
How one can Make Butter Hen Enchiladas
In a shallow bowl, add the entire butter sauce components and blend very well. Press and blend, so the tomato paste totally dissolves into the coconut milk combination. Set the sauce apart.
Now, make the filling.
Warmth the oil in a medium to giant skillet over medium warmth. As soon as the oil is scorching, add the onion, peppers, mushrooms, ginger-garlic paste, and a very good pinch of salt and blend nicely.
Cook dinner for 3 to 4 minutes, then combine within the chickpeas, salt, black pepper, and lime juice.
Then, combine in half of the butter hen sauce. Cook dinner for five to 7 minutes or till the sauce is thickened a little bit bit. Style and modify salt and taste.
As soon as the filling is cooked right down to desire, then take it off of the warmth.
Then, it’s time to assemble and bake the enchiladas.
To the remaining sauce, you may add some scorching sauce, for those who like. I often add 1 to 2 teaspoons of scorching sauce to the remaining enchiladas sauce and in addition skinny it out with 1 to 2 tablespoons of water.
Pour about 1/3 of the remaining sauce into a big baking dish that can match at the very least 4 to five rolled tortillas and unfold it out.
Take one tortilla at a time and fill it with the filling. Roll it up in an overlapping trend, and place it seam-side-down within the baking dish. Repeat for the entire tortillas. I take advantage of a 6-inch wheat tortilla, however for those who’re utilizing bigger tortillas, you’re going to get 3 or 4 enchiladas. For smaller tortillas, you may get about 6 to eight.
As soon as all of the tortillas are stuffed and positioned within the baking dish, drizzle the remaining butter hen sauce everywhere in the tortillas to coat nicely. You possibly can brush it throughout, as nicely. Then, high it with the vegan cheese.
Bake for 12 to fifteen minutes, or till the sauce is effervescent very well and a number of the edges of the tortillas are beginning to flip golden.
Take away the baking dish from the oven, and high with chopped onions, cilantro, and extra scorching sauce, for those who like. Serve instantly.
Steadily Requested Questions
Butter hen sauce is an Indian sauce made with tomato, cream however we use coconut milk for dairyfree, and spices. It’s usually simmered on the stovetop with hen, however right here we’re making a fast, no-cook model of the sauce and utilizing it as enchilada sauce!
This recipe is nut-free and soy-free. It may be simply made gluten-free utilizing gluten-free tortillas. To make it oil-free, use broth to sauté the filling. To make this with out coconut milk, use cashew milk as a substitute.