← Back to recipes
Chicken Enchiladas

Chicken Enchiladas

Thermomix Recipe
schedule Prep 25min
local_fire_department Cook 25min
people Servings 6
local_dining Calories 523
signal_cellular_alt Difficulty Beginner

🍅🧀 Chicken Enchiladas are a Mexican classic loved for their bold flavors and versatility. This dish features tortillas filled with tender chicken, rolled and smothered in a rich sauce—red, green, or tomato-based. Topped with melted cheese, onions, and cilantro, these enchiladas are baked to…

Ingredients

  • 800 g chicken breast — cut into strips(5 cm x 1 cm)
  • 8 tortillas — corn or whole wheat
  • 150 g cheddar cheese
  • 100 g mozzarella
  • 250 g cream cheese — Philadelphia
  • 400 g canned diced tomatoes
  • 50 g green onion
  • 5 g fresh cilantro
  • 100 g red peppers
  • 50 g omatoes
  • 50 g red onion
  • 2 garlic cloves
  • 1 red chili pepper
  • 20 ml lime or lemon juice
  • 1 teaspoon of paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

0
 

  1. Add water to the mixing bowl, place the Varoma dish in position, and weigh the chicken. Divide the chicken between the Varoma dish and the Varoma tray, leaving a few gaps for steam to circulate, then insert the Varoma tray. Cover the Varoma and steam for 8 minutes/Varoma/Speed 1.

  2. Stir the chicken pieces with a spatula to ensure even cooking, then cover the Varoma again and steam for another 8 minutes/Varoma/Speed 1. Transfer the chicken to a large bowl, season well, and set aside. Discard the cooking water, then rinse and dry the mixing bowl.

  3. Preheat the oven to 200°C (390°F) and lightly grease a baking dish (32 cm x 25 cm).

1

  1. Place the Cheddar and mozzarella in the mixing bowl and grate for 10 seconds/Speed 10. Transfer to a bowl and set aside.

  2. Place the green onions and cilantro in the mixing bowl and chop for 2 seconds/Speed 6. Transfer to another bowl and set aside.

  3. Place the bell peppers, tomatoes, onion, garlic, and chili pepper in the mixing bowl and chop for 5 seconds/Speed 5. Scrape down the sides of the mixing bowl with a spatula.

  4. Add the sour cream, 100 g of reserved grated cheese, lime juice, reserved cooked chicken, half of the reserved green onion mixture, paprika, chipotle paste, salt, and pepper, then mix for 10 seconds/reverse/Speed 4. Transfer to a bowl and set aside.

2

  1. Divide the filling evenly between the tortillas, then roll them up and place them seam-side down in the prepared baking dish.

  2. Top with the canned tomatoes and the remaining grated cheese, then sprinkle with the rest of the green onion mixture.

  3. Bake for 20-25 minutes at 200°C (390°F) until golden brown. Serve hot.