Description
A delightful fusion of traditional butter chicken flavors wrapped in enchiladas, topped with vegan cheese and a spicy sauce.
Ingredients
Scale
- For the Sauce:
- 2 tablespoons tomato paste
- 1 cup full-fat coconut milk
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon dried fenugreek leaves (kasuri methi) or 1/2 teaspoon oregano
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1 teaspoon oil
- For the Filling:
- 1/2 cup chopped or sliced onion
- 1 cup chopped or sliced bell pepper (mix of red and green)
- 2 ounces sliced mushrooms
- 1 tablespoon ginger-garlic paste (or 2 cloves garlic minced, 1/2 inch ginger minced)
- 15-ounce can chickpeas (drained) or 1.5 cups cooked
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon lime juice
- To Assemble:
- 4 to 6 medium-sized tortillas
- Hot sauce, to taste
- Vegan cheese shreds of choice (like mozzarella)
- Chopped red onion and cilantro for garnish
Instructions
- Preheat your oven to 400°F (205°C).
- Make the Sauce: In a medium saucepan, heat 1 teaspoon of oil over medium heat. Add the chopped onion and bell peppers, sauté until softened (about 5 minutes). Stir in the mushrooms and cook for another 2-3 minutes. Mix in the ginger-garlic paste and sauté for an additional minute. Add the tomato paste, coconut milk, and spices; stir until well combined and simmer for about 5 minutes.
- Make the Filling: Remove about 1/3 of the sauce for topping. In the remaining sauce, add the drained chickpeas, salt, black pepper, and lime juice.
- Assemble the Enchiladas: Warm tortillas in a skillet for 30 seconds each side. Place filling in each tortilla and roll up tightly. Arrange in a baking dish. Pour reserved sauce on top, sprinkle with vegan cheese, and add hot sauce if desired.
- Bake for about 20 minutes until golden and bubbly.
Notes
Consider adding vegetables for extra nutrition. Use fresh ginger and garlic for better flavor.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: Indian-Mexican Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg
Keywords: butter chicken, enchiladas, fusion, vegetarian, comfort food, Indian cuisine
