Lee's chicken enchiladas - THERMOMIX
by 50plusandlovinglife
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INGREDIENTS
- 1 Cooked chicken
- 1 Tin Cream of mushroom soup
- 1 Cup Salsa sauce mild
- 2 Shallots diced
- OR
- 1 Onion diced
- 3 Cups Grated tasty cheese
- 8 Flour tortilla wraps
- 1/2 cup Enchilada sauce
- 80g Milk
- 80g Chicken Stock
- Salt and pepper to taste
- EVOO
INSTRUCTIONS
PREPARATION
Preheat oven to 180oC
Shred chicken
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.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (126g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 162 | ||
| Calories from Fat: 90 (56%) | ||
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| Amt Per Serving | % DV | |
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| 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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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 162
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