Skip to main content

The Thermomix can play a big or a small part in preparing a meal. In this recipe, I’ve used it to make the sauce and steam the chicken. Get an extra pair of hands to help with the assembly of these yummy enchiladas – as this is probably the hardest part of making the dish!

Chicken Enchiladas 2

Serves 6


1 onion, peeled and quartered

1 clove garlic, peeled

1 jalepeno chilli, deseeded and halved

35g light olive oil plus extra for greasing

3 x 400g cans diced tomatoes

800g chicken breast, diced into 2-3cm pieces

1/4 tsp cayenne pepper

1 tsp dried oregano

2 tsp smoked paprika

1 1/2 tbsp dried cumin

12 mini wholewheat flour tortillas (~20cm)

400g can black beans

120g baby spinach, washed and dried

Salt and pepper to season

250g reduced fat tasty (or cheddar) cheese, grated and separated into 2 equal batches

1 bunch coriander – leaves only, roughly chopped


1. Preheat oven to 200C

2. Lightly grease 2 large rectangular baking dishes

3. Put onion, garlic and jalepeno into the Thermomix bowl and chop with the measuring cup (MC) on for 4 seconds/Speed 5

4. Scrape down the sides of the bowl, add 15g of the olive oil and cook with the MC off for 5 minutes/Varoma/Speed 1

5. In the meantime, mix chicken breast, cayenne pepper, oregano, paprika, cumin and 20g of olive oil in a large mixing bowl

6. Add tomatoes into the Thermomix bowl and cook for 20 minutes/Varoma/Speed 1 with the Thermomix basket sitting on top of the lid

7. Put chicken on the Varoma tray in a single layer, assemble the Varoma on top of the Thermomix and cook for 15 minutes/Varoma/Speed 1 or until the chicken is cooked

8. To assemble the enchiladas, take a tortilla and fill with 1/12th of each of the chicken, black beans, spinach and cheese from one of the batches.  Add 2 tablespoons of tomato sauce, season with salt and pepper, fold tortilla in half so that the edges overlap and place seam side up in the baking dish.  Repeat with the remaining 11 tortillas – with 6 tortillas in each baking dish

9. Top tortillas with the remaining tomato sauce (to hold down the edges) and sprinkle with the second batch of cheese.

10. Bake in the oven on the middle rack for 15 minutes or until the cheese has melted

11. Sprinkle with coriander to serve

Tips and Hints

1. When putting together the enchiladas (step 8), layout the tortillas on the kitchen bench top or on a baking mat for an assembly line approach

Chicken Enchiladas assembly

Assembling Enchiladas