Butter chicken enchiladas nut free and soy free with gluten free option

Butter yellow enchiladas are an incredible fusion of an enchilada casserole using Indian butter yellow sauce in place of enchilada sauce. They are packed with savor with a quick mushroom chickpea filling and the succulent 1 trencher butter sauce! 4 steps! Nutfree Soyfree

butter yellow enchiladas in the sultry pan

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I mean, why not use that wondrous butter yellow sauce in every possible way and every possible format? That’s what is going on with all of these these butter chicken-inspired dishes that I’ve been coming up with. There’s the butter yellow lasagna bake, butte r yellow ramen, Butter chickpeas, and butter yellow bao.

And now I’ve created this butter yellow enchilada. It has a hearty mushroom, pepper, and chickpea filling with a quick version of butter yellow sauce made by simply mixing together the ingredients in a bowl.

Add half of the sauce to the filling, and melt it, then fill up the tortillas. Use the rest of the sauce over the tops of the rolled tortillas withal with some cheese and hot sauce and bake. 4 steps!

That’s it!

butter yellow enchiladas on the plate next to the sultry pan

This recipe basically came well-nigh considering I would make variegated varieties of enchiladas to use up our leftovers. And sometimes there are a lot of leftovers, considering I’ll melt several dishes on the same day. When I do that, hubbs ends up eating smaller portions each of the dishes, leaving leftovers of everything.

Eating the same dish increasingly than a couple of times can be difficult. So, I get creative and combine dishes to create formats so we finish all the food. That’s how this butter yellow enchilada recipe was born! I fill up the tortillas with leftovers and make the quick sauce to skim all over, torch and serve.