Chicken Enchilada Throw Down?

by Tenina Holder

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!)


Are you following us on Instagram, Facebook, Pinterest and Twitter?

Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.

Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month! We are the leading online portal for all Thermomix recipes.


  • 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.

More Mains

That's all the recipes!

No more recipes to load