Butter Chicken Enchiladas

A fusion dish that’s easy to make and packed with bold, delicious flavours. Butter Chicken meets Enchiladas for a creamy, spicy, and hearty meal that’s sure to satisfy. With JUX's freeze-dried ingredients, like Ginger, Garlic, and Red Onion, you can make this delicious dish in no time — no fresh ingredients required!

Ingredients

For the Chicken Marinade:

• 1kg chicken thigh fillets
• 8 tbsp yoghurt
• 2 tbsp JUX Ginger
• 1 tbsp JUX Garlic
• 1 tsp paprika
• 1 tsp chilli flakes
• 1 tsp turmeric
• 1 tsp garam masala
• 1 tsp cumin
• 1 tsp ground coriander
• 1 tsp salt

For the Sauce:

• 4 tbsp butter
• 3 tbsp JUX Red Onion
• 4 tsp JUX Garlic
• 1 tbsp brown sugar
• 4 cardamom pods
• 1 tsp cinnamon
• 1 tsp mustard seeds
• 1 tsp cumin
• 1/2 tsp fenugreek
• 1 tsp paprika
• 1 can chopped tomatoes
• 10ml single cream

For the Enchiladas:

• 1 pack large soft tortilla wraps
• 50g grated cheese
• 2 green chillies

Method

1. Make the Chicken Marinade:
   Chop the chicken into bite-sized chunks and mix all the marinade ingredients in a bowl. Coat the chicken well and leave to marinate for at least 1 hour (overnight is best).

2. Prepare the Sauce:
   Preheat your oven to 180°C. In a large pan, melt the butter over a low heat. Add the JUX Garlic, JUX Red Onion, mustard seeds, cumin, cardamom, cinnamon, fenugreek, paprika, and brown sugar. Stir for 2-3 minutes until the butter is infused with all the spices.
   Add the chopped tomatoes and let the sauce simmer on medium heat while you cook the chicken.

3. Grill the Chicken:
   Preheat the grill on high. Grill the marinated chicken for 12-15 minutes or until it’s cooked through and slightly charred.
   Once the sauce has thickened, stir in the single cream and season with salt. Set aside 2 large spoonfuls of the sauce.

4. Assemble the Enchiladas:
   Add the cooked chicken into the sauce and season to taste with salt.
   Take 1-2 spoonfuls of the chicken mixture and add it to a flat tortilla. Roll it up and place it in an oven dish. Repeat until the dish is full.
   Cover the enchiladas with the reserved sauce, sprinkle with grated cheese, and bake for 10-15 minutes or until the cheese is melted and bubbly.

5. Serve and Enjoy:
   Top with chopped green chillies for an extra kick and serve hot!