Chicken, mushroom and thyme enchiladas

Chicken, mushroom and thyme enchiladas


We take the benefit from Mexican cuisine like these cheesy chicken and mushroom enchiladas.

The ingredient of Chicken, mushroom and thyme enchiladas

  1. 50g butter
  2. 2 leeks, trimmed, thinly sliced
  3. 2 garlic cloves, crushed
  4. 1 tsp fresh thyme leaves, chopped
  5. 1/4 cup plain flour
  6. 3 cups milk
  7. 1 tbsp further virgin olive oil
  8. 800g Lilydale clear Range Chicken Thigh, trimmed, cut into 2cm pieces
  9. 200g cup mushrooms, sliced
  10. 8 flour tortillas
  11. 60g baby spinach
  12. 1 3/4 cups tasty cheese, grated
  13. open flat-leaf parsley leaves,to utility

The instruction how to make Chicken, mushroom and thyme enchiladas

  1. Preheat oven 200C/180C fan-forced. Grease a 5cm-deep, 20cm x 30cm ovenproof dish.
  2. Melt butter in a saucepan greater than medium heat. grow leek, garlic and thyme. Cook, stirring, for 8 to 10 minutes or until leek has softened. increase be credited with flour. Cook, stirring, for 1 minute or until combined. Gradually ensue milk, stirring constantly, until combined. Bring to the boil. cut heat to low. Simmer for 5 minutes or until incorporation combination has thickened slightly. Season gone salt and pepper.
  3. Meanwhile, heat oil in a large frying pan beyond medium-high heat. grow chicken. Cook, stirring occasionally, for 5 minutes or until just cooked through. mount up mushroom. Cook for 5 minutes or until mushroom has softened. build up 1 cup leek mixture. Cook, stirring, for 2 minutes or until capably skillfully combined.
  4. Place 1 tortilla all but a flat surface. Top behind 1/2 cup chicken mixture. Roll up to enclose filling. Place, seam-side down, in prepared dish. Repeat as soon as long-lasting tortillas and chicken mixture.
  5. mount up spinach and 1 cup cheese to the long-lasting leek mixture. excite to combine. Spoon higher than tortillas in dish, spreading to cover evenly. Sprinkle with long-lasting cheese. Bake for 20 to 25 minutes or until cheese is melted and golden. service sprinkled following parsley.

Nutritions of Chicken, mushroom and thyme enchiladas

calories: 704.811 calories
fatContent: 38 grams fat
saturatedFatContent: 20 grams saturated fat
carbohydrateContent: 43.6 grams carbohydrates
proteinContent: 45.2 grams protein
cholesterolContent: 165 milligrams cholesterol
sodiumContent: 826 milligrams sodium

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