Mughlai-style Green Enchiladas

Ingredients

In this Mughlai adaptation of salsa verde enchiladas, we incorporate traditional Mughlai spices and flavors to create a unique fusion dish. The original Mexican dish is typically made with a tangy tomatillo-based salsa verde, while our Mughlai version incorporates a creamy and aromatic sauce made with a blend of fresh herbs, spices, and a touch of cream. The filling can be made with spiced chicken or paneer, adding a Mughlai twist to the dish. The garnish of toasted nuts and fresh herbs adds a royal touch to the enchiladas. We alse have the original recipe for Salsa verde enchiladas, so you can check it out.

• 8 tortillas 8 tortillas
• 500g (1.1 lb) boneless chicken or paneer, cooked and shredded 500g (1.1 lb) boneless chicken or paneer, cooked and shredded
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 cup (240ml) yogurt 1 cup (240ml) yogurt
• 1 cup (240ml) fresh coriander leaves 1 cup (240ml) fresh coriander leaves
• 1 cup (240ml) fresh mint leaves 1 cup (240ml) fresh mint leaves
• 2 green chilies 2 green chilies
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• Salt to taste Salt to taste
• 1/4 cup (60ml) ghee or clarified butter 1/4 cup (60ml) ghee or clarified butter
• 1/4 cup (30g) toasted nuts (cashews, almonds, or pistachios), for garnish 1/4 cup (30g) toasted nuts (cashews, almonds, or pistachios), for garnish
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 25g, 3g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a blender, combine the fresh coriander leaves, mint leaves, green chilies, ginger-garlic paste, yogurt, and heavy cream. Blend until smooth.
3. 3.
   Heat ghee in a pan and add the cumin powder, coriander powder, turmeric powder, and garam masala. Cook for a minute until fragrant.
4. 4.
   Add the shredded chicken or paneer to the pan and mix well with the spices. Cook for 2-3 minutes.
5. 5.
   Pour half of the prepared green sauce into the pan with the chicken or paneer mixture. Mix well and cook for another 2-3 minutes. Remove from heat.
6. 6.
   Take a tortilla and spoon a generous amount of the chicken or paneer mixture onto it. Roll it up tightly and place it in a baking dish. Repeat with the remaining tortillas and filling.
7. 7.
   Pour the remaining green sauce over the rolled tortillas in the baking dish, ensuring they are fully covered.
8. 8.
   Bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the sauce is bubbly.
9. 9.
   Garnish with toasted nuts and fresh coriander leaves before serving.

Treat your ingredients with care...

• Chicken or Paneer — Ensure that the chicken is cooked thoroughly and shredded before adding it to the dish. If using paneer, make sure it is cubed or crumbled.
• Fresh herbs — Wash the coriander and mint leaves thoroughly before blending them to remove any dirt or impurities.

Tips & Tricks

• For a richer flavor, marinate the chicken or paneer in the green sauce for a few hours before cooking.
• If you prefer a spicier dish, add more green chilies to the sauce.
• Serve the enchiladas with a side of fragrant saffron rice for a complete Mughlai meal.
• Substitute the chicken or paneer with vegetables like potatoes or mushrooms for a vegetarian version.
• To make the dish more indulgent, top the enchiladas with a sprinkle of grated cheese before baking.

Serving advice

Serve the Mughlai-style Green Enchiladas hot, garnished with toasted nuts and fresh coriander leaves. Accompany them with a side of saffron rice and a refreshing cucumber raita.

Presentation advice

Arrange the enchiladas on a platter, drizzle some of the green sauce over them, and sprinkle with toasted nuts and fresh coriander leaves. Serve with a side of saffron rice and garnish the plate with a sprig of mint for an elegant presentation.