1pkMountain Bread wraps (8), or failsafe homemade wraps
2spring onionsthinly sliced
White Sauce (or make the Thermomix Béchamel sauce recipe)
1tbspnuttelex
1tbspflour
½tspsalt
1cupmilk
Instructions
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.
Notes
Tips: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.