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Home » Recipes » Thermomix » Chicken Enchilada Fiesta using a Thermomix

Chicken Enchilada Fiesta using a Thermomix

Name: Chicken Enchilada Fiesta using a Thermomix
Prep time: 60 min
Cook time: PTM
Total time: 83 min
Yield: 12 servings
Cuisine: ["Mexican"]

Thermomix TM6, Thermomix TM5, Thermomix TM31

(5)

Preparation time

60 min

Total time

83 min

Servings

Calories / Serving

605 Cals

Difficulty

Average

Chicken Enchilada Fiesta using a Thermomix

If you’re looking for a dish that wraps comfort and flavor in a warm tortilla embrace, look no further than chicken enchiladas! Originating from the heart of Mexico, these delightful rolls are a fiesta of colors and tastes, with tender chicken mingling with a medley of spices, fresh herbs, and a delicious tomato sauce that could make even the most stoic food critic shed a happy tear. Legend has it that enchiladas were a staple for Aztec warriors, providing them with the fuel they needed to conquer their day. So, whether you're battling a busy week or just craving a cozy dinner, these enchiladas are sure to give you the strength to tackle anything – just don’t forget the guacamole for that creamy, dreamy finish!

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Ingredients

1 Onion
1 Red pepper
2 Cloves of garlic
30 g Olive oil
500 g Chicken breast
10 g Chili powder
5 g Ground cumin
5 g Salt
2 g Pepper
700 g Tomato sauce
100 g Cheddar
100 g Grated emmental

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Steps

Chicken & Vegetables

Add 1 onion, 1 red pepper, 2 cloves of garlic in the food processor bowl.
Mix chop: 5sec / 0°C / Speed 5.
Add 30 g of olive oil in the food processor bowl.
Mix manual: 5:00min / 120°C / Speed 1.
Add 500 g of chicken breast, 10 g of chili powder, 5 g of ground cumin, 5 g of salt, 2 g of pepper in the food processor bowl.
Mix manual: 20:00min / 100°C / Speed 1 in inverse.
Transfer the content of the food processor bowl on a plate.
Shred the chicken with two forks.
Setaside the preparation content on the plate.
Wash the food processor bowl.

Tomato Sauce

Add 700 g of tomato sauce in the food processor bowl.
Mix manual: 5:00min / 100°C / Speed 2.
Transfer the content of the food processor bowl in a saucepan.

Assembly

Preheat the oven at 180°C.
Warm the Corn Tortillas following package directions.
Fill each tortilla with the shredded chicken mixture and roll them up.
Arrange the filled tortillas seam-side down in a baking dish.
Pour the heated tomato sauce evenly over the enchiladas.
Sprinkle 100 g of cheddar, 100 g of grated emmental on the preparation content.
Cook in the oven at 180°C during 20min.
Serve Hot.