We take the lead from Mexican cuisine with these cheesy chicken and mushroom enchiladas.
Photography by Andrew Young
- Step 1
Preheat oven 200C/180C fan-forced. Grease a 5cm-deep, 20cm x 30cm ovenproof dish.
- Step 2
Melt butter in a saucepan over medium heat. Add leek, garlic and thyme. Cook, stirring, for 8 to 10 minutes or until leek has softened. Add flour. Cook, stirring, for 1 minute or until combined. Gradually add milk, stirring constantly, until combined. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until mixture has thickened slightly. Season with salt and pepper.
- Step 3
Meanwhile, heat oil in a large frying pan over medium-high heat. Add chicken. Cook, stirring occasionally, for 5 minutes or until just cooked through. Add mushroom. Cook for 5 minutes or until mushroom has softened. Add 1 cup leek mixture. Cook, stirring, for 2 minutes or until well combined.
- Step 4
Place 1 tortilla on a flat surface. Top with 1/2 cup chicken mixture. Roll up to enclose filling. Place, seam-side down, in prepared dish. Repeat with remaining tortillas and chicken mixture.
- Step 5
Add spinach and 1 cup cheese to the remaining leek mixture. Stir to combine. Spoon over tortillas in dish, spreading to cover evenly. Sprinkle with remaining cheese. Bake for 20 to 25 minutes or until cheese is melted and golden. Serve sprinkled with parsley.
Toss roughly chopped iceberg or torn cos with lemon juice, olive oil and dill sprigs.
Author: Super Food Ideas - Page 60
Recipe by Heidi Flett