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Tandoori Chicken Enchiladas


4.5" White Corn 8 oz.
Tandoori Chicken Enchiladas

Scale Your Recipe

Original Recipe Serves 2
Prep Time 5 min
Cooking Time 20 min


3 Mission® 4.5" White Corn Tortillas (20123)  
1 package (1¾ oz.) Tandoori Powder Spice Pack (found in Indian Grocery Markets) 
4 oz. Plain Yogurt  
4 oz.  Water  
2.25 oz. Grilled Chicken , thinly sliced 
1 oz. Caramelized Onion  
Mango Salsa  to garnish (see Related Recipe) 


1.) Whisk together tandoori spice pack with yogurt and water.

2.) Place in saucepan over medium heat and whisk together until heated throughout.

3.) Heat Mission® White Corn Tortillas on flattop and place on work surface.

4.) Place ¾ ounce of grilled chicken and two teaspoons of caramelized onions in center of each tortilla. Drizzle chicken with one teaspoon of tandoori sauce.

5.) Roll to close and place on plate seam side down.

6.) Ladle three ounces over chicken tortilla rolls.

7.) Finish with Mango Salsa.

Recipe Using Same Product(s)


Mango Salsa

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