TTC Chicken & Spinach Enchiladas

September 11, 2022

Anything Mexican to me is GREAT

Mexican food has always been my go to meal. With a Thermomix it makes it oh so easy and tasty. 

On our birthdays in this family YOU choose either the restaurant to go to or the food that is cooked at home. Mine is ALWAYS Mexican.

The flavours are incredible but not really great for the waist line so, I decided to change that. This is a totally yummy meal with half the “extra” without substituting on flavour.

It really is worth the little effort to make this.

All mixed and ready to roll

The wraps are thin – GENTLE!

All set for the oven

Dig In !!

TTC Chicken & Spinach Enchiladas

WW Points6
We love anything Mexican, but wow are they full of goodness and waist expanding ingredients. I decided that I was going to change this to something we can enjoy without the "guilt" so here is our version.
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Total Time 40 minutes
Servings 6

Ingredients
  

  • 50 g mozzarella cut into cubes (approx. 3 cm)
  • 30 g Parmesan cheese cut into cubes (approx. 3 cm)
  • 130 g jarred marinated artichoke hearts drained (optional)
  • 2 garlic cloves
  • 10 g extra virgin olive oil
  • 400 g canned chopped tomatoes
  • ¼ tsp salt plus extra to season
  • ½ - 1 tsp ground cumin
  • ¼ tsp dried oregano
  • 1 - 2 pinches cayenne pepper
  • 1 tsp chilli powder
  • 500 g skinless chicken breast fillets cut into thin strips (1 cm x 5 cm)
  • ground black pepper to season
  • 120 g fresh baby spinach leaves
  • 60 g light sour cream
  • 6 Rye Mountain Wraps

Instructions
 

  • Preheat oven to 190°C. Set aside a baking dish (23 x 23 cm).
  • Place mozzarella and Parmesan into mixing bowl
    Grate 5 Sec | Speed 5
    50 g mozzarella, 30 g Parmesan cheese
  • Add artichokes
    Mix 5 Sec | Speed 3
    Transfer into a bowl and set aside. Clean and dry mixing bowl (OR GRAB YOUR SECOND BOWL)
    130 g jarred marinated artichoke hearts
  • Place garlic and oil into mixing bowl
    Chop 3 Sec | Speed 7
    2 garlic cloves, 10 g extra virgin olive oil
  • Add tomatoes, salt, cumin, oregano, cayenne and chilli powder.
    400 g canned chopped tomatoes, ¼ tsp salt, ½ - 1 tsp ground cumin, ¼ tsp dried oregano, 1 - 2 pinches cayenne pepper, 1 tsp chilli powder
  • Place Varoma dish into position and weigh chicken into it. Season with salt and pepper.
    500 g skinless chicken breast fillets, ground black pepper
  • Insert Varoma tray and weigh spinach onto it. Secure Varoma lid
    Cook 14 min | Varoma | Speed 2
    120 g fresh baby spinach leaves
  • Remove Varoma and set aside. Transfer ⅓ of the tomato mixture from mixing bowl into a jug.
  • Add light sour cream, cooked chicken, spinach and half of the reserved cheese mixture to the mixing bowl
    Mix 15 Sec | REVERSE | Speed 4
    60 g light sour cream

ASSEMBLY

  • To assemble, fill each tortilla with 2-3 tablespoons of mixture. Roll up and place seam-side down into baking dish.
  • Top with reserved tomato mixture and remaining cheese.
  • Bake for 15 minutes (190°C) or until bubbly and fragrant. Serve warm with a fresh salad

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