- 2 boneless, skinless chicken breasts
- 3/4 cup + 4tbsp tikka masala paste
- 3 cups milk
- 1/2 cup cream
- 1 cup tomato sauce
- 2 tbsp cooking fat
- 1 1/2 cup shredded cheese
- 12 tortillas*
- FOR THE RAITA:
- 1/2 cup yogurt (low or full fat)
- 1 tomato, chopped and seeded
- 1 cup cucumber, chopped and seeded
- 1/4 cup cilantro
- 1/4 cup mint
- pinch of salt
- 1 serrano pepper, stem removed (de-seed for milder raita or omit completely)
- cotija cheese for garnish
- chopped cilantro for garnish
- PREHEAT OVEN to 375 degrees.
- MARINATE THE CHICKEN. Combine 4 tbsp of tikka masala paste with chicken. Coat well. Cover and refrigerate for a minimum of 30 minutes or up to 24 hours in the fridge.
- MAKE THE TIKKA MASALA SAUCE. In a large saucepan, heat cooking fat over medium heat. Add remaining tikka masala paste and stir for 3-4 minutes, until masala starts to turn a nutty brown. Add tomato sauce. Stir to mix into masala paste. Slowly add in milk and cream. Bring to a boil and reduce to a simmer. Add the marinated chicken, cover and cook for 20 minutes, until chicken is cooked completely, until juices run clear. Remove chicken from masala sauce and shred with two forks while chicken is still very hot.
- MAKE THE FILLING. In a medium bowl, combine shredded chicken with 1/2 to 3/4 cup of the tikka masala sauce and 1 cup of cheese. Add enough liquid to moisten the chicken and you may need more or less, depending on how shredded chicken you have.
- HEAT THE TORTILLAS. In a dry frying pan, heat the tortillas, one tortilla at a time. Heat each side for 15-20 seconds, just until they become pliable. Wrap the tortillas in a clean towel to keep warm while assembling the enchiladas.
- ASSEMBLE THE ENCHILADAS. In a greased 9X13 baking dish, spread 1 cup of the unused tikka masala. Taking one tortilla out at a time from the towel, using a pair of tongs, dip into the remaining masala sauce, just enough to lightly coat the tortillas on each side. Fill with a heaping tablespoon of the chicken and cheese mixture. Roll and place into the pan, seam side down. Continue doing this for all the tortillas.** Top the enchiladas with any remaining masala sauce. Sprinkle with the remaining cheese and cover tightly with aluminum foil.
- BAKE covered for 25 minutes. Uncover and bake an additional 3-5 minutes, until the cheese melts.
- MAKE THE RIATA. While the enchiladas are baking, Add yogurt, mint, cilantro, and serrano pepper into a blender. Blend until you have a smooth, green colored sauce. Pour into a bowl and stir in tomato and cucumber. Add salt to taste.
- GARNISH with cotija cheese and fresh cilantro if desired. Serve enchiladas warm, topped with mint yogurt raita.
*I like to use corn tortillas but if you prefer flour tortillas, feel free to use those instead.
**I like to like line up 8 enchiladas across the length of the pan and add the remaining four in the gap at the width of the pan.