Chicken Enchilada’s

A failsafe recipe for my non-thermomix owners. Yes, I actually did this the traditional way! 
This is the main meal I served for dinner to go with the Honeycomb Cheesecake. Even though we had guests, I broke all the rules and cooked 2 meals I had never made before and I had fun creating. So grateful it wasn’t a flop, even if the guests were my parents, lol!
Fortunately it was a hit, and my son came back for seconds. In the busyness of the night I didn’t get to completely write down what I had done, so I asked my son if he would mind me making it for dinner again tonight. His excited response said it all, then after dinner said it was his new favourite! After secretly reminiscing over the taco and Enchilada packets in the supermarket, I started scheming how I would do it myself to make it failsafe for the kids. Then it dawned on me to use Mountain Bread wraps. We buy them in bulk direct from the company (which is much cheaper to do) and we had a big box of them sitting at home, so why not use those!Makes approx 8 – 10 Enchilada’s

2 tablespoons Rice Bran oil
1kg chicken breast, cut into strips.
2 cloves garlic, minced
2 tablespoons golden syrup or Rice Malt Syrup
1 Leek, sliced thinkly
4 tablespoons whiskey
2 celery stalks, sliced thinly
1 choko, peeled and chopped
1 cup cabbage, sliced thinly
1 x 425g can four bean mix, drained and rinsed
2 teaspoons dried parsley
2 teaspoons dried chives
Salt to taste
1/2 cup cream
8 – 10 Mountain Bread wraps
Spring Onions, sliced thinly

Preheat over to 180°C.

Marinade chicken in the garlic and syrup while slicing the vegetables.
Heat oil in pan, add chicken and cook until browned. Add leek and cook for 2 mins.
Add whiskey and allow to simmer for 2 minutes. Add celery, choko and bean mix. Cook for 5 minutes.
Add cream and stir through, simmer to reduce.

Spread a small amount of chicken mix along narrow edge of Mountain Bread. Roll up and place seam side down in a lightly greased flat casserol dish.
Repeat until you have enough to feed your family.

White sauce.
Either make the Bechamel sauce from the ThermomixEDC on page 58
OR you can make it in the microwave.

1 tablespoon nuttelex
1 tablespoons flour
½ teaspoon salt
1 cup milk

Place butter in a 2-cup microwave jug. Heat on high 30 – 45 seconds in the microwave.
Stir in flour and salt.
Gradually add milk, stirring until smooth. Cook on medium for 3 – 4 minutes, stirring every minute

Pour white sauce over all of the Enchillada’s. Place into the oven for 10 – 15 minutes.
It is ready when Mountain bread has gone crispy and white sauce has slightly browned.
Serve garnished with spring onions.

Tips:

If you can handle amines, or are doing an amines challenge, it would be great with melted cheese on top.
My 9 year old and I enjoyed the different textures in the dish especially when he discovered a love for beans. My 5 year old ate it after picking the beans out. I won’t even bother mentioning my 3 year old non-eater… if you want to appeal to a younger audience, maybe cook the veggies and beans separably then puree them before adding back to the chicken.

Comments

  1. Oh! Looks great. It just gave me an epiphany! I can make these using Kersten’s flat bread recipe. Nice 🙂

    • That’s a brilliant idea Trish! I have her book, but haven’t tried her flat bread yet, I think I will have to do that next time too. 🙂

  2. We had this for dinner tonight and had plenty for us, our 2 boys and 2 guests as well. Delicious! Thanks for this great recipe, this will be a new regular at our house.

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