These chicken tikka masala enchiladas are outrageously delicious! I bet you can almost taste them from where you’re sitting.
I’ve been such a big fan of Maya Kaimal Foods since I was a youngster in college, so when they reached out to me for a recipe post, I was over the moon! Maya Kaimal’s simmer sauces are to die for and are truly incredible because you can make the tastiest Indian dishes in minutes.
My college recipe list with Maya Kaimal simply consisted of a protein (usually chicken), a few hot peppers to simmer with the sauce, plus some cilantro and lime wedges to top it all off. Simple, right?
Now that I have some more cooking skills under my belt and basically work part-time in my kitchen (!), I decided to come up with a dish that is still simple and easy enough for a novice chef, but just complicated enough in flavor for those of us who love to cook!
The flavors of Maya Kaimal’s simmer sauce truly came out beautifully with this enchilada concept and so wonderfully paired with the cilantro chutney. Fusion at its best. I dare you to give it a go!
Chicken Tikka Masala Enchiladas
Time: 50 Minutes
1 tbsp olive oil
1 medium onion, finely chopped
3 cloves garlic, finely chopped
3 medium jalapenos, finely chopped
Kosher salt and freshly ground black pepper
1.5 lb chicken thighs, chopped into ½-inch pieces
2 fresh tomatoes, finely chopped
1 (12 oz) jar Maya Kaimal Tiikka Masala Sauce
¼ cup heavy cream
Juice of ½ lime
16 (6-inch) tortillas
3/4 cup cotija cheese, divided
1 small white onion, sliced into rings
3/4 cup green onions, roughly chopped
2 serrano peppers, roughly chopped
2 tbsp ginger, peeled, roughly chopped
2 cloves garlic
1 small bunch cilantro leaves
1 tsp salt
1 tsp sugar
Juice of 1 lime
2 tbsp extra virgin olive oil
Preheat oven to 350F.
In a large skillet or Dutch oven, heat 1 tbsp olive oil over medium heat. Add onion, garlic, and jalapenos and season with salt and pepper. Cook until onion and chilies have softened, about 4 minutes. Add chicken, and brown for 5 minutes. Add tomatoes, and cook for 5 minutes longer. Stir in 3 tbsp Tikka Masala sauce, heavy cream, and lime juice. Bring to a boil and reduce to a simmer for about 10 minutes, until thickened.
Line the bottom of a 13 x 9 baking dish with 1/3 cup tikka masala sauce.
Heat tortillas in microwave for 30 seconds each. Fill each tortilla with 1/4 cup chicken mixture and sprinkle with a little cheese. Roll up the tortillas and place seam side down in the baking dish. Top with remaining tikka masala sauce, remaining cheese, and white onions. Bake for 15 minutes, until the cheese has melted slightly.
Meanwhile, add all of the chutney ingredients to a blender and blend until smooth.
Serve enchiladas on plates garnished with cilantro. Spoon over chutney and squeeze over lime wedges.