CHICKEN ENCHILADA THROW DOWN?

Yep a throw down, as officially defined by Jill on Great Cooks Community HERE, is not a contest so much as a last day of the month recipe that we all cook and post, and this month, (you lucky readers!!) the selected food is Chicken Enchiladas. Following reading a recipe for fresh tortillas also from our revered leader Jill, I have tweaked and changed this excellent recipe and we now have corn tortillas with our Chicken Enchiladas, so get talking in your best Spanish accent and happy eating! (Technically, Enchiladas are baked with additional sauce and cheese, but these are simply assembled and eaten fresh, so I suppose we are talking Chicken Tortillas, to be politically correct!)

Tortillas
NEED:
300 grams polenta
300 grams bakers flour
100 grams butter (plus more for frying)
generous pinch sea salt
200 grams warm water

DO:
Place all ingredients except water into Thermomix bowl and pulse 4-6 times until mix resembles breadcrumbs.
Add water and mix on speed 7 for 5 seconds.
With lid in locked position, knead for 3 minutes.
Roll into balls and cover with a wet tea towel and allow to rest for 20 minutes.
Place each ball between 2 layers of baking paper and roll as thinly as possible with a rolling pin.
Cook quickly in hot pan, (Induction 7-8) that has been lightly buttered.
Use to wrap fillings of choice.

Chicken Filling
NEED:
4 skinless chicken breasts
1 teaspoon each of the following;
coarsely ground pepper
paprika
ground garlic
ground cumin
ground coriander
sea salt

DO:
Combine dry ingredients in small bowl.
Rub into chicken breasts and allow to marinate for up to an hour.
Process in steam oven for 17-20 minutes. Leave in oven until ready to serve.
Slice into thin slices or shred.
Serve on top of tortillas with fresh Guacamole, combination of grated Parmesan, cheddar and mozzarella, and fresh salad and if desired, a dollop of sour cream.

For other ‘Throw Down’ offerings, check out Great Cooks Community. Great way to end a month…or start a new one!