Butter Chicken Enchiladas
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Vegan Richa · by Vegan Richa★ 5.0 (27)

Butter Chicken Enchiladas

NUTRITION · PER SERVING57M COOK
CAL 26%·PRO 30%
CARBS 64G49% OF CAL
12G FIBER0G ADDED0G INTRINSIC43G OTHER10G TOTAL SUGAR
FAT 26G44% OF CAL
16G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Fusion enchiladas combining Indian butter chicken sauce with a mushroom and chickpea filling, topped with cheese. Creative cross-cultural comfort food.

maincasserolechickendairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 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. You can also use 1/2 teaspoon oregano instead.)
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1 teaspoon oil
  • 1/2 cup chopped or sliced onion
  • 1 cup chopped or sliced bell pepper (I use a mix of red and green.)
  • 2 ounces sliced mushrooms
  • 1 tablespoon ginger-garlic paste ((or 2 cloves garlic mince, 1/2 inch ginger minced))
  • 15 ounce can chickpeas (drained or 1 1/2 cups cooked)
  • 1/4 teaspoon black pepper
  • 1 teaspoon lime juice
  • 4 to 6 medium size tortillas
  • hot sauce
  • vegan cheese shreds of choice (such as mozzarella)
  • chopped red onion (cilantro, more hot sauce, if needed)
PREP
15M
SODIUM
858MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.