Name: Butter Chicken Enchiladas
Prep time: 17 min
Cook time: 39 min
Total time: 57 min
Yield: 4 servings
Ingredients: 2 tbsp tomato paste; 1 cup full fat coconut milk; 1 tsp paprika; 1 tsp garam masala; 1 tsp ground coriander; 1 tsp dried fenugreek leaves (kasuri methi); 0.25 tsp salt; 0.25 tsp garlic powder; 1 tsp oil; 0.5 cup chopped or sliced onion; 1 cup chopped or sliced bell pepper (I use a mix of red and green); 2 oz sliced mushrooms; 1 tbsp ginger-garlic paste ((or 2 cloves garlic mince, 0.5 inch ginger minced)); 15 oz can chickpeas (drained or 1.5 cups cooked); 0.25 tsp salt; 0.25 tsp black pepper; 1 tsp lime juice; 5 null medium size tortillas; null null hot sauce; null null vegan cheese shreds of choice (such as mozzarella); null null chopped red onion; null null cilantro; null null hot sauce (if needed)

Instructions

Show units in method

1

Preheat the oven to 400° F (205° C).
2

In a shallow bowl, combine all sauce ingredients: tomato paste (2 tbsp), full fat coconut milk (1 cup), paprika (1 tsp), garam masala (1 tsp), ground coriander (1 tsp), dried fenugreek leaves (1 tsp), salt (0.25 tsp), and garlic powder (0.25 tsp). Mix well until the [tomato paste] fully dissolves. Set aside.
3

Heat oil (1 tsp) in a large skillet over medium heat. Add chopped or sliced onion (0.5 cup), chopped or sliced bell pepper (1 cup), sliced mushrooms (2 oz), ginger-garlic paste (1 tbsp), and a pinch of [salt]. Cook for minutes (3).
4

Stir in can chickpeas (15 oz), salt (0.25 tsp), black pepper (0.25 tsp), and lime juice (1 tsp). Mix in half of the prepared butter chicken sauce. Cook for minutes (5) until the sauce thickens slightly. Adjust seasoning to taste.
5

To the remaining sauce, add water (1.5 tbsp) and optionally hot sauce (1 tsp), mixing well. Pour about 0.33 of this thinned sauce into a large baking dish (8x11 inch) and spread it evenly.
6

Fill each [medium size tortillas] with the chickpea-mushroom mixture, roll them up, and place them seam-side-down in the baking dish. (Use 5 tortillas for calculations. For larger tortillas, you will get 3 or 4 enchiladas. For smaller tortillas, you can get about 6 to 8.)
7

Drizzle the remaining butter chicken sauce over the rolled tortillas, ensuring they are well coated. Top with [vegan cheese shreds of choice] and bake for minutes (12), or until the sauce is bubbling and the tortilla edges are golden.
8

Remove from oven and garnish with [chopped red onion], [cilantro], and additional [hot sauce] if desired. Serve immediately.