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Chicken and spinach enchiladas

  • 100 g mozzarella, cut into cubes (approx. 3 cm)
  • 50 g Parmesan cheese, cut into cubes (approx. 3 cm)
  • 130 g jarred marinated artichoke hearts, drained
  • 2 garlic cloves
  • 20 g extra virgin olive oil
  • 400 g canned chopped tomatoes
  • ¼ tsp salt, plus extra to season
  • ½ – 1 tsp ground cumin
  • ¼ tsp dried oregano
  • 1 – 2 pinches cayenne pepper
  • 1 tsp chilli powder
  • 500 g skinless chicken thigh fillets, cut into thin strips (1 cm x 5 cm)
  • ground black pepper, to season
  • 120 g fresh baby spinach leaves
  • 60 g cream cheese
  • 6 tortillas or low carb wraps of choice.
  • fresh coriander, leaves only, to garnish.

Chicken and spinach enchiladas

Follow the chef
  1. Preheat oven to 190°C. Set aside a baking dish (23 x 23 cm).
  2. Place mozzarella and Parmesan into mixing bowl and grate 5 sec/speed 7.
  3. Add artichokes and mix 5 sec/speed 3. Transfer into a bowl and set aside. Clean and dry mixing bowl.
  4. Place garlic and oil into mixing bowl and chop 3 sec/speed 7.
  5. Add tomatoes, salt, cumin, oregano, cayenne and chilli powder. Place Varoma dish into position and weigh chicken into it. Season with salt and pepper.
  6. Insert Varoma tray and weigh spinach onto it. Secure Varoma lid and cook 14 min/Varoma/speed 2. Remove Varoma and set aside. Transfer ⅓ of the tomato mixture from mixing bowl into a jug.
  7. Add cream cheese, cooked chicken, spinach and half of the reserved cheese mixture to the mixing bowl and mix 15 sec//speed 4.
  8. To assemble, fill each tortilla with 2-3 tablespoons of mixture. Roll up and place seam-side down into baking dish. Top with reserved tomato mixture and remaining cheese.
  9. Bake for 15 minutes (190°C) or until bubbly and fragrant. Serve warm, garnished with coriander leaves.

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