This recipe is for the curry lovers. We have our extensive curry recipe list including our famous Curried Chicken Pie,  Curried Chicken Lasagne that is to die for, and super easy Curried Chicken Soup – So why not keep the theme going and make Curried Chicken Enchiladas.

 

February 20, 2018
  • 15m
  • 40m
  • 1

Ingredients

  • 3 chicken breast
  • 3 cups veggies (peas, corn, celery, spinach, zucchini and carrots etc)
  • 10 wraps
  • 1 c freshly grated cheese

Sauce Ingredients

  • 1 brown onion
  • 30 g butter
  • 400 g coconut cream
  • 50 g plain flour
  • 1 tsp. curry powder or to taste
  • 1 tbsp. thermomade veggie stock (optional)
  • 2 pinches ground black pepper

Instructions

Thermal Cooking Method

  1. Preheat the oven to 180°C.
  2. Roughly dice chicken and dice the required vegetables. Fill your mixing jug with enough water to cover the blades. Place chicken in the bottom (deep) steaming tray and the veggies in the top (flat) steaming tray.
  3. Set the steaming trays in place and cook for 15 minutes/steaming temp/speed 2 (cook for 20 minutes if using 3 chicken breasts). Once done, set this to the side and make the sauce. Tip out any excess water from the jug, but no need to wash it.
  4. Now make your sauce. Peel and quarter onion, add to your mixing jug and blitz 3 seconds/speed 6. Scrape down sides. Add the butter and cook 3 minutes/100ºC/speed 1.
  5. Add all other sauce ingredients and cook for 7 minutes/90ºC/speed 4.
  6. Now add the chicken and veggies back into the sauce mix and shred the chicken apart by spinning for 3 seconds/reverse speed 4 - skip this step if your chicken is already finely diced.
  7. Spoon some mixture into each wrap, roll up and place in an oven safe dish. Continue until all mixture is used.
  8. Sprinkle cheese over the top and bake for approx. 20 minutes, until the cheese is nice and golden.
  9. Serve with a side salad and baked potatoes or simply as is.

Traditional Cooking Method

  1. Preheat the oven to 180°C.
  2. Finely slice the chicken. Using a steaming pot, cook the chicken until just done - approx. 15-20 minutes. Once cooked, shred apart using two forks.
  3. While that is steaming, make the sauce mixture. Over a medium-hot heat, add the butter and finely diced onion, cook 3 minutes, stirring occasionally.
  4. Add in the diced veggies and cook a further 5 minutes.
  5. Turn heat down to medium and add all other sauce ingredients. Stirring continually, until sauce thickens.
  6. Now add the shredded chicken to the sauce mix and stir until well combined.
  7. Spoon some mixture into each wrap, roll up and place in an oven safe dish. Continue until all mixture is used.
  8. Sprinkle cheese over the top and bake for approx. 20 minutes, until the cheese is nice and golden.
  9. Serve with a side salad and baked potatoes or simply as is.
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