Curry Chicken Enchiladas

I’m kind of obsessed with the Jewelry Vixen.  Everything she makes is beautiful.  She posted these earrings on her Facebook page the other day and I accidentally bought them.   The picture doesn’t do them justice.  They look even better on!  She has a store on Etsy if you want to check her out.

photo (13)

So the other day the Jewelry Vixen posted about making some curry chicken enchiladas.  And it sounded delicious!  And of course KB loves curry.  He’s on such a big curry kick that he went to the store and bought some bottled curry sauce for the next time I have the night off from cooking!  Anyways, of course I wanted to try it out.  She got the recipe here:  I made a few teeny tiny modifications (mostly to the amounts of ingredients) and the recipe was, of course, delicious!

Start by cooking your chicken in a pan.  You could also use store bought rotisserie chicken.


Sautee onion, garlic and jalepeno.


Add sugar, cumin, curry powder, ginger root, tomato paste, yogurt and coconut milk.  Simmer for about 15-20 mins.


Reserve about 1 cup of the sauce.  To the remaining sauce, add chicken, rice, cilantro, green chiles, and half the cheese.  The filling itself is delicious.  Trust me.  KB came home from work when I was at this step and we stood there with a spoon, digging in.


Take your corn tortillas and wrap in a wet paper towel and heat in the microwave for about 30 seconds.  If you skip this step, or if you do it for less time, you may have issues with your tortillas splitting.  I had this issue anyways, but I’ve always had this issue when I make enchiladas with corn tortillas.  Scoop some of your filling on the tortilla.


Roll up and place into a baking dish.  Really, if the tortilla splits, it doesn’t matter.  You are still going to add the reserved sauce and more cheese!


Cover with your reserved sauce.


Cover with the remaining cheese.


Bake at 400 degrees for about 20 minutes.  They are to die for!



3 Tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 jalepeno, minced (remove seeds and ribs if you don’t like heat)
1 teaspoon sugar
1 teaspoon cumin
2 Tablespoons curry powder
1 Tablespoon fresh ginger root, grated
1 4.5 oz tube tomato paste
6 oz plain greek yogurt
1 13.5 oz can of coconut milk
1 lb cooked chicken, cut into small chunks
2 cups cooked rice
1/2 cup cilantro
1 4 oz can of diced green chiles
8 oz shredded Monterey Jack cheese, divided
10 corn tortillas

Heat the oil over medium heat.  Saute onion, garlic and jalepeno.  Add sugar, cumin, curry powder, ginger root, tomato paste, yogurt and coconut milk and simmer for 15-20 minutes.  Remove from heat and set aside about a cup of sauce.  To the remaining sauce, add the chicken, rice, cilantro, chiles, and half the cheese.  Wrap the tortillas in a damp paper towel and microwave for 30 seconds.  Fill each tortilla with the chicken mixture, roll and place seam side down in a casserole dish.  Cover with the reserved sauce and sprinkle with the reamining cheese.  Bake in a 400 degree oven for about 20 minutes.  Try to wait until they cool so you don’t burn your tongue!