Chicken Enchilada Quinoa

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Chicken Enchilada Quinoa

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Ingredients

8 person(s)

Chicken Enchilada Quinoa

400 g chicken breast fillet, (cubed partially frozen)
2 garlic cloves
1 onion, white, medium
200 g quinoa, uncooked and rinsed
400 g Beans, Black, drained and rinsed
1 Corn, cup, tinned or frozen
400 g tomatoes, diced tinned or fresh
1-2 capsicum, green, jalapeno finely chopped
1/3 water, mineral, 1/3 cup tap water
1 bottles sauce, enchilada
1-2 tsp chilli powder
2 tsp coriander seed, ground
1 tbsp cumin seed, ground
1 cheese, grated, tasty or mexican blend
3 eschalots, chopped
1/4 coriander, fresh, chopped

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6

1h 10min

Preparation 10min

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
Easy Mexican Dinner Everyday Main course All-in-one cooking with Varoma

Recipe's preparation

Add half the cubed chicken to mixing bowl,turbo 1 sec intervals till minced. Remove to a bowl. Repeat with second half. Remove to bowl with other minced chicken.

Add garlic and onion to mixing bowl chop 5 sec/speed7. Add 30g olive oil and chicken to bowl and saute 10mins/100 degrees/reverse/speed2.

Add in remaining ingredients other than the topping ingredients (grated cheese, eschalots and fresh coriander). Replace lid and MC and cook 15 mins/100 degrees/reverse/speed 2 then a further 30 mins/90 degrees/reverse/speed 2 until the liquid is absorbed into the mixture.

Taste and adjust seasoning (salt and pepper to taste) if necessary. Pour into Thermoserver and stir through half the cheese with spatula. Sprinkle eschalots, remaining cheese and coriander on top. Cover with lid to let cheese melt and then serve with sour cream and smashed avocado. Can also be served with tortillas or wraps.

Accessories you need

Spatula TM5/TM6
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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.