Chicken and Vegetable Enchiladas
Chicken and Vegetable Enchiladas
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- 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
- Preheat the oven to 180°C.
- Heat the oil in a frying pan and stir fry the vegetables for about 5 minutes or until almost tender. Season.
- 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.
- 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.
- 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
- Preheat the oven to 180°C.
- Heat the oil in a frying pan and stir fry the vegetables for about 5 minutes or until almost tender. Season.
- 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.
- 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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Some flavours combinations are classics for a reason. The combination of intense tomato flavour mellowed with a little creaminess and reincarnated in India with some subtle spicing and flavours, is what makes this dish one of Britain’s favourites. It certainly gets our vote at least once a fortnight!
There are rumours that chicken tikka masala came to life when diners asked a local Indian chef for some sauce to go with their tandoori chicken tikka pieces. The chef added a standard tomato masala and some cream and created this delicious new dish. Despite Indian food moving towards regionality over the last 2o years, it remains one of our preferred curries!
