Facebook Chicken and Vegetable Enchiladas Recipe | The Spice Tailor

Chicken and Vegetable Enchiladas

The best of India meets the best of Mexican in this tikka masala spiced enchiladas.
  • 4serves
  • 8mins prep
  • 25mins cook
Chicken and Vegetable Enchiladas
The best of India meets the best of Mexican in this tikka masala spiced enchiladas.
Made with
Original Tikka Masala

Original Tikka Masala

4.7 (49)

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Ingredients

  • 1 packet The Spice Tailor Original Tikka Masala
  • 250-300g leftover chicken
  • 2 tbs vegetable oil
  • ½ medium red onion, sliced 
  • ½ medium aubergine, cubed 
  • 1 small courgettes, cubed 
  • ½ red pepper, sliced 
  • 4 large or 8 small flour or corn tortilla wraps
  • Salt and pepper to taste

Method

  1. Preheat the oven to 180°C.
  2. Heat the oil in a frying pan and stir fry the vegetables for about 5 minutes or until almost tender. Season.
  3. Divide the filling between the tortilla wraps and add in the chicken. Roll up the wraps and place into an ovenproof dish, seam-side down.
  4. Pour over the Tikka Masala sauce, leaving the ends clear. Reserve the spices for another cook. Bake in the oven for 15 – 20 until piping hot and serve.

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