Greek yogurt and chicken Enchiladas

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Greek yogurt and chicken Enchiladas

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Ingredients

6 portion(s)

Greek yogurt and chicken Enchiladas

700 g water
3 Skinless chicken breast fillets, Approx 800g
olive oil
200 g Grated lactose free cheese
2 heaped tsp dried coriander
1 long red chilli, Deseeded if preferred
2 cloves garlic
1 zucchini, Sliced
1 tomato, Quartered
2 cloves Black garlic, Optional (instead of onion)
2 pinches sea salt, Plus extra for sprinkling
2 pinches ground black pepper, Plus extra for sprinkling
70 g Pitted black olives, Sliced
250 g Greek yogurt
40 g lime juice, Approx 2 limes
8 Gluten free wraps
400 g canned chopped tomatoes, Or 400g fresh Roma tomatoes chopped finally
to taste Dried cummin

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6

1h 30min

Preparation 20min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Baking Steam cooking with Varoma Australian Dinner Lunch Gluten free Main course

Recipe's preparation

1.

Place water into mixing bowl and place Varoma dish and tray into position. Place the sliced chicken breast pieces into Varoma dish and onto tray, secure Varoma lid and steam

8 min/Varoma/speed 1

Stir chicken pieces with spatula to ensure even cooking, then secure Varoma lid, and steam for a further

8 min/Varoma/speed 1

Transfer chicken into a thermal serving bowl or other large bowl and set aside.

clean and dry mixing bowl.

2.

preheat oven to 180c. Lightly grease a large casserole/lasagne tray (32x25cm) and set aside.

3.

place chilli, black garlic(or 1/4 red onion), garlic, tomato and zucchini into mixing bowl and chop 6 sec/speed 5. scrape down sides of mixing bowl with spatula.

4.

add sea salt, pepper, olives, Greek yogurt, lime juice, 50g grated cheese and half of the coriander.

combine 2sec/"Counter-clockwise operation" /speed 4

5.

add reserved chicken and combine

6 sec/"Counter-clockwise operation" /speed 4.

Transfer into a bowl and set aside.

6.

Fill each wrap with a few spoonfuls of mixture, then roll up and place seam-side down into tray.

Top with canned/fresh chopped tomatoes sprinkle with salt, pepper, remainder coriander, cummin and remainder grated cheese.

7.

Bake for 25-35 minutes (180c) or until bubbly and fragrant.

serve warm.

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Tip

This is a variant of the sour cream and chicken Enchiladas, found in he 'Everday Cooking' cookbook/chip.

serving sizes depends on Adults. I gave each adult 1 1/2 servings each and they said that was filling.

I get black garlic from a specialised fruit/veggie stockist. I use this as I have an allergy to onions and this has a caramelised onion flavour to it.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.