Page Contents: Recipe
The Thermomix can play a big or a small part in preparing a meal. In this recipe, I’ve used it to make the sauce and steam the chicken. Get an extra pair of hands to help with the assembly of these yummy enchiladas – as this is probably the hardest part of making the dish!
Chicken Enchiladas
A refresh on a favourite. Cook chicken and the enchilada sauce in the Thermomix. Then wrap the chicken with black beans and spinach in flour tortillas. Top with sauce and cheese, and bake in the oven.
Ingredients
- 1 onion peeled and quartered
- 1 clove garlic peeled
- 1 jalepeno chilli deseeded and halved
- 35 g light olive oil plus extra for greasing
- 3 x 400g cans diced tomatoes
- 800 g chicken breast diced into 2-3cm pieces
- 1/4 tsp cayenne pepper
- 1 tsp dried oregano
- 2 tsp smoked paprika
- 1 1/2 tbsp dried cumin
- 12 mini wholewheat flour tortillas ~20cm
- 400 g can black beans
- 120 g baby spinach washed and dried
- Salt and pepper to season
- 250 g reduced fat tasty or cheddar cheese, grated and separated into 2 equal batches
- 1 bunch coriander – leaves only roughly chopped
Instructions
- Preheat oven to 200C (390F)
- Lightly grease 2 large rectangular baking dishes
- Put onion, garlic and jalepeno into the Thermomix bowl and chop with the measuring cup (MC) on for 4 seconds | Speed 5
- Scrape down the sides of the bowl, add 15g of the olive oil and cook with the MC off for 5 minutes | Varoma | Speed 1
- In the meantime, mix chicken breast, cayenne pepper, oregano, paprika, cumin and 20g of olive oil in a large mixing bowl
- Add tomatoes into the Thermomix bowl and cook for 20 minutes | Varoma | Speed 1 with the Thermomix basket sitting on top of the lid
- Put chicken on the Varoma tray in a single layer, assemble the Varoma on top of the Thermomix and cook for 15 minutes | Varoma | Speed 1 or until the chicken is cooked
- To assemble the enchiladas, take a tortilla and fill with 1/12th of each of the chicken, black beans, spinach and cheese from one of the batches. Add 2 tablespoons of tomato sauce, season with salt and pepper, fold tortilla in half so that the edges overlap and place seam side up in the baking dish. Repeat with the remaining 11 tortillas – with 6 tortillas in each baking dish. (Hint: Lay out the tortillas on the kitchen bench top or on a baking mat for an assembly line approach)
- Top tortillas with the remaining tomato sauce (to hold down the edges) and sprinkle with the second batch of cheese.
- Bake in the oven on the middle rack for 15 minutes or until the cheese has melted
- Sprinkle with coriander to serve
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[Last updated: March 13, 2016]
Yum! This looks great. Enchiladas are one of our favourite meals to freeze too so will definitely be trying out your method!
Hope they’re as good as your version!
Hi! This looks like a great recipe. Just a quick question…steps 6 & 7… do you cook the chicken while the sauce is cooking?
Hi Jessica,
You start cooking the sauce in Step 6 and then in Step 7, you are cooking the sauce and the chicken. Step 6 is required to start reducing the sauce – otherwise it ends up with too much water. Hope that helps!