Easy Butter Chicken Enchiladas (Under 1 Hour!)

Vegan and I edit most of my recipes to be thermomix-compatible, so if you don't understand them that's probably why and you should check out the originals as they won't be translated into this strange thermo-speak.

subheading: For the butter chicken sauce:

2 tablespoons tomato paste

1 cup full fat coconut milk

1 teaspoon paprika

1 teaspoon garam masala

1 teaspoon ground coriander

1 teaspoon dried fenugreek leaves, kasuri methi. You can also use ½ teaspoon oregano instead.

¼ teaspoon salt

¼ teaspoon garlic powder

subheading: For the filling:

1 teaspoon oil

½ cup chopped or sliced onion

1 cup chopped or sliced bell pepper I use a mix of red and green.

2 ounces sliced mushrooms

1 tablespoon ginger-garlic paste

15 ounce can chickpeas drained or 1 ½ cups cooked

¼ teaspoon salt

¼ teaspoon black pepper

1 teaspoon lime juice

4 to 6 large flour tortillas

subheading: For finishing the enchiladas:

hot sauce

vegan cheese shreds of choice such as mozzarella

subheading: For garnish:

chopped red onion cilantro, more hot sauce, if needed

Directions at veganricha.com

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