Chicken is on my meal plan, and as I had a pack of Aldi,s lovely Garlic Wraps to use, I thought Enchiladas would be a change.
I started with the sauce, into the Thermomix bowl, I added a peeled onion (halved) and 2 peeled cloves of garlic, a wiz for 3 seconds at speed 6, then scrape the bowl down and add a couple of glug of olive oil- cook for 3 minutes Varoma heat speed 1.
Then add a tin of chopped tomatoes, salt, pepper as much chilli powder as you like, and a heaped tablespoon of flour, and a teaspoon of ground cumin, stir at speed 4 for a few seconds then cook at heat 100, speed 2 for 12 minutes – taste and season.
Meanwhile, I slice another onion, a Clove or 2 of minced garlic and chop a red pepper up.
I take a pack of Aldi Chicken Thighs and remove the skin and bone and chop into half to an inch pieces.
Add the veg to a hot oiled pan, then add the diced raw chicken, stir in a crushed chicken stock cube and cook till cooked through.
To construct the dish, preheat an oven to 180, and take an oven tray big enough to take the width of the wraps.
Take a wrap, add a couple of heaped spoons of the chicken mix, fold into a roll and add to the pan ‘seam’ side down – continue till you have used up all the Chicken – my quantities filled 6.
Take your enchilada sauce, pour to cover the wraps. Add grated cheese
pop into the oven for 20 minutes, till its golden and bubbling.
Serve with a side salad, and some nachos- maybe a cheeky beer 🍺