Chicken Enchiladas Recipe – Thermomix and Conventional Cooking Methods

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Thanks to our lovely friend Isabelle from Yummy Lunch Boxes for contributing her fab Chicken Enchiladas Recipe to our blog!

Mexican food has long been a family favourite in my house.  Whilst I’ve certainly been through my mealtime battles, come Taco Tuesday there are never any complaints!  This is how my chicken enchiladas recipe was born.

I think it’s something about being able to provide a range of tasty toppings!  Some of our favourites include diced avocado, cherry tomatoes, and of course the all important glug of sour cream that in my kids eyes (and mine actually!) seems to make everything taste better!

I hope your family enjoys this recipe as much as mine.

Chicken Enchiladas Recipe

Ingredients

  • 6 chicken thighs
  • 4 gloves of garlic
  • 1 onion cut in half
  • 400g tinned diced tomatoes
  • 125g tinned corn drained
  • 420g tinned chickpeas drained and rinsed
  • 100g (1/2 cup) of water
  • 20g taco spice mix or more depending on taste
  • 1 cup of mozarella
  • 1/4 cup of thickened cream
  • Tortilla wraps

chicken enchiladas in tray

Thermomix Method

  1. Preheat oven 200 degrees Celsius.
  2. Place garlic and onion in TM bowl and chop 5 Sec, speed 5.
  3. Add tinned tomatoes, 100g water, taco spice mix, salt and pepper to taste.
  4. Place chicken into varoma dish.
  5. Place varoma dish on top of TM lid and set for 30 mins, varoma temp and speed 6.. Check the chicken to ensure it’s completely cooked.
  6. Reserve sauce in thermosever.
  7. Slice cooked chicken and place in unwashed TM. Shred 4 sec, speed 4.
  8. Add reserved sauce to thermomix with chick peas, cream, corn and 1/4 cup of mozarella. Set for 5 minutes, 100C, speed 1/reverse.
  9. Place tortillas on the ThermoMat, divide filling equally between tortillas, wrap and place into baking dish one at a time.
  10. Sprinkle with mozzarella. Place in oven for approx 12 mins or until golden.
  11. Serve with your choice of salad or veggies.

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Conventional Method

  1. Preheat oven 200 degrees Celsius.
  2. Slice chicken thighs into thin strips.
  3. Pan fry chicken strips on medium-high heat until gorgeously golden and cooked through.  Remove from pan.
  4. Finely dice onion and garlic.
  5. Pan fry onion and garlic with a splash of olive oil on medium heat for 2-3 minutes or until onion starts to soften.
  6. Add to pan your tinned tomatoes, 1/2 cup water, taco spice mix, salt and pepper to taste, and allow to lightly bubble away for 10 mins on low-medium heat.
  7. Add to pan the cooked chicken strips,  chick peas, cream, corn and 1/4 cup of mozarella. Cook on low-medium heat for 5 minutes.
  8. Divide filling equally between tortillas, wrap and place into baking dish one at a time.
  9. Sprinkle with mozzarella. Place in oven for approx 12 mins or until golden.
  10. Serve with your choice of salad or veggies

chicken enchiladas with salad

Looking for more Mexican recipes?  Check out these recipes:

isabelle pearce chicken enchiladasMy name Isabelle, I have a 10 year old son and an 8 year old daughter. I love food prepping, and making lunches for the kids.  I do most my food prep using my thermomix. Being organised makes my heart happy!

During the school holidays, every day I usually cook a savoury or sweet item to refill our freezer for school lunches.

I work as a teacher’s assistant in primary school and love my job with kids.

Check out my Instagram page Yummy Lunchboxes!

chicken enchiladas pinterest image

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