Try this Lee's chicken enchiladas - THERMOMIX recipe, or contribute your own.Suggest a better description
Preheat oven to 180oC
Add EVOO and onions to TM bowl
Sauté for 2 1/2 minutes at 100oC on speed 1
Add soup, salsa, chicken stock and milk to TM bowl
Cook for 7 minutes at 100oC on REVERSE - SPEED SOFT
Add 1 cup of grated cheese
Cook for a further 2 minutes at 100oC on REVERSE - SPEED SOFT
Set aside to cool for about 20 minutes
Heat tortillas in m/w for 30 seconds to soften
Spray a glass baking dish with olive oil spray
Add mixture to centre of each tortilla and roll
Add each roll to glass baking dish
Top with enchilada sauce
Add remaining cheese to top of enchiladas
Bake at 180oC until cheese is melted.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (126g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 90 (56%)|
|Amt Per Serving||% DV|
|Total Fat 10g||13 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 27.4mg||8 %|
|Sodium 523.1mg||18 %|
|Potassium 138.2mg||4 %|
|Total Carbohydrate 6.8g||2 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 6.1g|
|Protein 11.1g||16 %|
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Calories per serving: 162
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