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
