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Chicken, mushroom and thyme enchiladas
Chicken, mushroom and thyme enchiladas
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Cheesy chicken and mushroom enchiladas inspired by Mexican flavors.
Ingredients:
  • 50g butter
  • 2 leeks, trimmed, thinly sliced
  • 1 tsp fresh thyme leaves, chopped
  • 62.50 ml plain flour
  • 18.20 gm extra virgin olive oil
  • 800g chicken thigh fillets, trimmed, cut into 2cm pieces
  • 200g cup mushrooms, sliced
  • 8 flour tortillas
  • 60g baby spinach
  • 437.50 ml tasty cheese, grated
  • Fresh flat-leaf parsley leaves,to serve
Instructions:
  • Preheat the oven to 200C (180C fan-forced) and generously grease a 5cm-deep, 20cm x 30cm ovenproof dish.
  • In a saucepan over medium heat, melt butter. Saute leek, garlic, and thyme for 8 to 10 minutes until leek is softened. Stir in flour and cook for 1 minute. Slowly pour in milk while stirring constantly. Bring to a boil, then reduce heat and simmer for 5 minutes until slightly thickened. Season with salt and pepper.
  • Heat oil in a large frying pan over medium-high heat. Cook chicken for 5 minutes until just cooked through. Add mushroom and cook for another 5 minutes until softened. Stir in 1 cup of leek mixture and cook for 2 minutes until well combined.
  • Lay down 1 tortilla and add 1/2 cup of chicken mixture on top. Roll it up to seal in the delicious filling and place it seam-side down in the dish. Repeat with the rest of the tortillas and chicken mixture.
  • Combine spinach and 1 cup of cheese with the remaining leek mixture. Spread the mixture over the tortillas in the dish. Top with the remaining cheese. Bake for 20 to 25 minutes until cheese is melted and golden. Serve garnished with parsley.

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