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!)
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- 300 Grams polenta
- 300 Grams bakers flour
- 100 Grams Butter (plus more for frying) BUY
- Pinches sea salt
- 200 Grams warm water
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.