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1 Chicken Enchilada Stack

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Chicken Enchilada Stack

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Ingredients

4 portion(s)

Stacks

  • 12 Tortilla wraps
  • 400 grams Mexican Salsa
  • 4 chicken thighs
  • 200 grams cheese
  • 1 tin chickpeas
  • 1 tin red kidney beans
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  • 6
    1h 0min
    Preparation 30min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

  1. 1. Place 500g water into your bowl. Place chicken into basket and insert basket into bowl. Cook 20mins/Varoma/Sp 2.

     

  2. 2. Tip out water and tip chicken into bowl. Turbo twice until chicken is chopped up a little. Add Mexican Salsa, 150g cheese (reserving 50g for later) and rinsed beans and chickpeas. Mix 30secs/Sp2/Reverse until combined.

  3. 3. Lay 4 Tortillas onto baking trays, top each with 1/8 of chicken mixture. Place another Tortilla on top and again top with the rest of the chicken mixture. Place remaining Tortillas on top then top with left over Salsa and sprinkle cheese on top of each

  4. 4. Bake in oven 20-30mins at 200 until cheese is melted and browned on top.

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Tip

I made the Spinach Tortillas using the following recipe //www.recipecommunity.com.au/recipes/spinach-tortillaswraps/139450

 

I also used my homemade Mexican Salsa, you can find the recipe here //www.recipecommunity.com.au/recipes/mexican-salsa/135520

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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Comments

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  • LOVE LOVE LOVE this recipe!

    Submitted by bradjill on 2. July 2016 - 09:50.

    LOVE LOVE LOVE this recipe! its so simple and easy! When i make them, i only use half chickpeas and beans as my kids have oral sensativities and it "feels funny" in their mouth (too smooth). So many ways you can use it! really easy for un planned dinners too!

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  • Superb! I changed from stack

    Submitted by pallap on 8. July 2014 - 19:08.

    Superb! I changed from stack to traditional, so quick and easy and delicious. Thanks.

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  • Do you think the mixture is

    Submitted by pallap on 8. July 2014 - 17:45.

    Do you think the mixture is freezeable? 

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  • Yummy - Passed the kids and

    Submitted by Staceythomas on 21. May 2014 - 13:17.

    Yummy - Passed the kids and hubby test and super easy!

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  • Very yummy! I used 2 chicken

    Submitted by melrooke on 24. April 2014 - 20:57.

    Very yummy! I used 2 chicken breasts instead of thighs though. Will definately be having again  tmrc_emoticons.)

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  • Thanks so much for this

    Submitted by Kim Boast on 5. March 2014 - 19:41.

    Thanks so much for this reciept tmrc_emoticons.)

    Yummy....this is so easy to make and add your own variations to, but the result is a total thumbs up....my teenager who loves mexican food said this was the best receipt from Thermy yet!!! I milled up a big handful of parsely and coriander, then added zuchini and capsicum chopped for couple seconds, cooked for 3.5 mins on varooma then added the salsa and chicken to cook for 15 mins on 100'.... sooo easy and tastes devine  tmrc_emoticons.D

    Cheers


    Kimbo x

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