Tikka Masala Enchiladas

Move over Taco Tuesday, we got enchiladas in the house tonight! Growing up in Arizona, I took eating good Mexican food for granted. If you are from Arizona, and you came over to our house for dinner- chances are my mom made her epic enchiladas for you. Or if you didn’t come over, you at least heard about them from a friend. It was only after moving to the East Coast that I appreciated those delicious enchiladas.

Now, tapping into my fusion well, I created a dish sure to please all crowds- Tikka Masala Enchiladas. They are creamy, spicy, and mouthwatering all in one. This flavor journey starts with a bite into the soft Tortillas, followed by the creaminess and slight spiciness of the homemade Tikka masala sauce, followed by the melt in your mouth crumbled paneer, and finished off with crunchy onions and fresh cilantro. You simply can’t go to wrong with this dish! I hope you try it out and enjoy.

Serving Size: 6 people

Prep time: 45 minutes

Cook time: 1 hour

Total time: 1 hour and 45 minutes

Ingredients:

1. Pack of 10 tortillas (I used the super soft by Mission brand)

2. 16 oz crumbled homemade paneer

3. 3 tsp ginger and garlic paste

4. 1/2 tsp chili powder

5. salt

6. 1/2 onion chopped

7. 1/2 capsicum diced

8. 1/2 tsp Garam masala

9. 1/2 tsp Tumeric powder

10. 1/2 can tomato sauce

Ingredients for Tikka Masala Gravy:

1. 30 cashews soaked for 30 minutes

2. 2 cups onion diced

3. 2 tsp red chili powder

4. 2 1/2 tomatoes diced

5. 2 tsp Garam masala

6. 4 tbsp butter

7. 3 tsp ginger garlic paste

8. 2 tsp sugar

9. 2 tbsp kasoori methi

10. 4 tbsp heavy cream

Instructions:

1. Add Butter to large skillet, and cook onions until caramelized

2. Add softened cashews, tomatoes, and salt and fry until tomatoes turn soft

3. Add spices, cook for 1 minute

4. Take off stove, let it cook, and blend until smooth and creamy paste

5. In same pan, add oil, and cook onions until brown. Add ginger garlic paste, and purée until bubbling. Sprinkle Kasoori Methi on top. Keep on side.

6. In medium skillet, add oil, chopped onion, ginger garlic paste And cook until onions are soft. Add bell peppers, and cook for 2 minutes. Add spices and cook until fragrant.

7. Add crumbled paneer, and blend well. Then add tomato sauce, and cook for 2 minutes.

8. Add 1/2 cup of boiling water to Tikka Masala gravy, so becomes more liquidy.

9. Preheat oven to 350F

10. Assembly: lay one tortilla down, add creamy Tikka Masala Gravy, add 2 tbsp of paneer mixture, and sprinkle with shredded cheese. Roll up tortilla and place in greased 9 x 13 pan with “flap” face down. Repeat process until pan is filled. Take remaining gravy, and pour onto top. Add shredded cheese and cover top.

11. Bake for 20 minutes uncovered, and garnish with cilantro and lime wedges.

Enjoy!