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
sugarContent:
fibreContent:
proteinContent: 45.2 grams protein
cholesterolContent: 165 milligrams cholesterol
sodiumContent: 826 milligrams sodium