Low Carb Thermomix Chicken Enchiladas

Serves 6-8 Prep Time 20 minutes   Cook Time 30 minutes   Rated:

I love the whole enchilada, just sayin...though Mexican this isn’t. But it is completely delicious, very fragrant, a little bit spicy and could be spiced up if you felt like it, and wait for it...LOW CARB. It will feed a small army as well, and although I think the cauliflower tortillas are a bit of a fiddle, they will only get easier to make each time you suck it up and do it. SO don’t wait a day longer...get them organised and this will be steaming hot on your table in no time.

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  • 1 Batch Low Carb Cauliflower Tortillas Recipe
  • 200 Grams mixed cheeses (hard and soft) such as Cheddar, Gouda, Parmesan, Asagio, cubed
  • 1 small bunch coriander; root, stems and leaves washed well
  • Handfuls parsley
  • 5-6 spring onions
  • 3-5 cloves garlic
  • 20 Grams Chipotle Chilli in Adobo sauce
  • 1/2 Teaspoon coriander seed
  • 1/2 Teaspoon cumin seed
  • 1 Teaspoon smoked paprika
  • 30 Grams Extra Virgin Olive Oil (EVOO) EVOO BUY
  • 500 Gram diced Grams chicken thigh
  • 2 Tablespoons Chicken Stock Powder Recipe
  • 400 Grams water
  • 550-600 Grams sour cream
  • 150 Grams grape tomatoes
  • 80 Grams Kalamata olives, pitted and halved
  • To serve
  • 1 Batch Hey Pesto Recipe
  • Coriander leaves and sliced red chilli



Preheat oven to 180ºC.


Mill cheeses 10 sec/speed 10. Remove from bowl and set aside for later.


Add coriander, parsley, spring onion, garlic, chipotle chilli, spices and olive oil into Thermomix bowl and chop 4 sec/speed 5. Saute 5 min/Varoma/speed 1/MC off.


Insert TM basket into Thermomix bowl and add chicken to basket. Sprinkle Chicken Stock Powder over chicken then pour over 400g water. Cook 10 min/100ºC/speed 4.


Remove the basket of chicken from the Thermomix bowl and reserve the cooking liquid. Tip chicken into the Thermomix bowl and shred 4 sec/Reverse/speed 4.


Add sour cream, tomatoes, olives and half the cheese and mix gently through by hand with a spatula. (As opposed to what I did in the video!!)


Pour a small amount of the sauce into the bottom of a lightly greased casserole dish. Fill each tortilla with the chicken mix, fold and place into the casserole dish.


Top with cheese and bake 20-30 mins until bubbly and golden.


Serve topped with pesto, coriander leaves and sliced red chilli.

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