Enchiladas are versatile and the filling can be Meats, Beans, Potatoes, Vegetables, Cheese, OR combinations. Today’s filling is Creamy Chicken & Mushrooms. You need to cook it cautiously to make the sauce NOT RUNNY as it would be difficult to wrap with Tortillas.

Makes

4 Servings (8 Pieces)

Ingredients

600g Chicken Fillets *Thigh OR Breast
1 Onion *thinly sliced
1 clove Garlic *finely chopped
30g Butter
8 Mushrooms *about 250g, sliced
3 tablespoons Plain Flour *1 tablespoon is 15ml
1/2 cup Milk *plus extra
*Note: You would need 3/4 cup to 1 cup Milk depending on the amount of liquid that comes out from Chicken and Mushrooms.
Salt & Pepper *I added 1/2 teaspoon Salt
8 Tortillas *regular size
1 cupful shredded Cheese *plus 1 handful, I used Cheese Mix for baking
1 tablespoon finely chopped Parsley

Method
  1. Melt Butter in a large frying pan over medium high heat. Cook Onion, Garlic and Chicken for a few minutes until Chicken changes colour.
  2. Add Mushroom and cook until the Onion and Mushrooms are cooked. Add Flour and stir, and add 1/2 cup Milk and stir. Then, add extra Milk to make the sauce creamy and thick, NOT runny. Season with Salt and Pepper, and set aside and cool.
  3. *Note: If you made the mixture too runny, DO NOT give up. Mix 1 tablespoon Corn Starch with 1 tablespoon Water, and gradually add it to the simmering Chicken & Mushroom mixture, stirring constantly, until thick enough.
  4. Preheat oven to 200℃. Oil a large baking dish, large rectangular cake tin, a roasting pan OR a baking tray, etc.
  5. Add 1 handful shredded Cheese to the cooled Chicken & Mushroom mixture, and divide into 8 portions. Place a Tortilla on a flat surface, place 1 portion of Chicken & Mushroom mixture. Tightly wrap and place in the baking dish. Repeat with remaining ingredients.

  6. Cover with shredded Cheese, and bake for 20 minutes OR until nicely browned. Sprinkle with Parsley and some freshly ground Pepper, and serve with refreshing salad.