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1 Refried beans and Chicken Enchiladas

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Refried beans and Chicken Enchiladas

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Ingredients

6 portion(s)

Refried Beans

  • 1/2 onion, quarted
  • 3-4 cloves garlic, peeled, less if you would prefer
  • 45 grams olive oil
  • 2 400 gram tins of red kidney beans, drained and rinsed or 400 grams cooked dried beans, drained and rinsed
  • 2 MC of water
  • 1/2 level teaspoon salt
  • 1/2 level teaspoon ground black pepper
  • 1 1/2 level tablespoon ground cumin
  • 1 level tablespoon Ground Coriander Seed
  • 1/2 level tablespoon paprika

Salsa

  • 400 grams sweet capsicum, quatered, I used red, yellow and orange
  • 1 800g diced tomatoes, reserve half the liquid OR
  • 4 fresh tomatoes, quartered with 2 tablespoons tomato paste and 2 MCs of water
  • 1/4 bunch fresh coriander
  • 2 cloves garlic
  • 35 olive oil

Enchiladas

  • 6 - 8 Tortilla wraps
  • 2 chicken breasts, cooked and shredded
  • 1 grated cheese, plus extra to sprinkle on top
  • 3 heaped tablespoon taco seasoning, I used 1 1/2 tbs YIAH

To Serve

  • sour cream
  • remaining salsa
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Recipe's preparation

    Refried Beans

  1. Describe the preparation steps of your recipe

  2. 1.Place onion and garlic in bowl. Chop 3 sec, speed 7. Scrape down sides of bowl.

    2.Add oil and cumin. Saute 3 mins, 100oC, speed 1.

    3.Add beans, water, salt and pepper. Cook 5mins, 100oC, speed 1, Counter-clockwise operation.

    4.Blitz 10 secs, speed 7, No counter-clockwise operation. Scrape down sides of bowl.Repeat until desired consistency.

    Set aside

    3. Salsa

  3. 1. Put coriander into the bowl. Chop 3 sec, speed 6. Set aside

    2. Put capsicum and garlic into bowl. Chop 3 sec, speed 7. Scrape down

    3. Add oil. Saute 4 mins, 100C, speed 1, Counter-clockwise operation

    4. Add tomatoes and coriander. Mix speed 2, 5 seconds Counter-clockwise operation

    Reserve some of the salsa

    4. Enchildas

  4. Preheat oven to 170C - 180C1. In a large bowl mix chicken, salsa, cheese and refried beans together

    2. Soften each tortillas in reserved tomato liquid or in a hot oil in a fry pan

    3. Immediately fill the tortilla with some of the chicken mixture ; roll and place, seam side down, into a large baking dish (you want a pan that is about the same size as the tortilla so the are tightly packed)

    4. Repeat with remaining tortilla

    5. Top the enchiladas with cheese. Bake for 25 - 30mins or until the cheese is melted and bubbly

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Accessories you need

  • Spatula TM5/TM6
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Tip

You can add a chilli to the salsa if you want more heat

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.

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