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 them both. 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 he said it was his new favourite!

After secretly reminiscing over the taco and Enchilada packets in the supermarket that we can no longer have due to being strict failsafe, I started scheming about how I could do it 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 just use those!

Chicken Enchilada’s

A failsafe *claytons mexican dish.
"Clayton's = a Mexican dish you are having when you are not really having Mexican"
Course Main Course
Cuisine Mexican
Servings 8 enchilada's


  • 2 tbsp Rice Bran oil
  • 1 kg chicken breast cut into strips
  • 2 cloves garlic minced
  • 2 tbsp golden syrup or Rice Malt Syrup
  • 1 leek sliced thinly
  • 4 tbsp whiskey
  • 2 celery stalks sliced thinly
  • 1 choko peeled and diced
  • 1 cup cabbage sliced thinly
  • 2 425g tins of 4 bean mix drained and rinsed
  • 2 tsp dried parsley
  • 2 tsp dried chives
  •  salt to taste
  • ½ cup cream
  • 125 g Philly cheese
  • 1 pk Mountain Bread wraps (8), or failsafe homemade wraps
  • 2 spring onions thinly sliced

White Sauce (or make the Thermomix Béchamel sauce recipe)

  • 1 tbsp nuttelex
  • 1 tbsp flour
  • ½ tsp salt
  • 1 cup milk


  • Preheat over to 180°C. Lightly grease a rectangle caserole dish that will fit the mountain bread wraps lying flat in.
  • 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, cabbage and bean mix. Cook for 5 minutes.
  • Add cream with the Philly cheese and stir through, simmer to reduce.

To Assemble

  • 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 with the whole packet of mountain bread (8 to a pack).
    Try to allow a little space between each to make it easier to serve.

White Sauce (or make the Thermomix Béchamel sauce recipe)

  • 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. Sauce will become thick

Finale Assembly

  • 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.


If you can handle amines, or are doing an amines challenge, it would be great with melted cheese on top.
 If you have fussy eaters, cook the veggies and beans separably then puree them before adding to the chicken.
Keyword cabbage, Chicken, Choko, Failsafe, Leeks




  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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