If you feel like something with a whole lot of flavour for dinner tonight, then you can’t go past these cheesy enchiladas! For something a bit different, this chicken and mushroom version defies the usual ingredients but still works so deliciously well!

Don’t worry if you’re a fan of the classic beef mince version however, as the overall powerful flavour is definitely still the star of the show! Serve it up on its own or with a plain side salad to add in a few more greens and you’re good to go. Enjoy!

Ingredients

• 50g butter
• 2 leeks, trimmed, thinly sliced
• 2 garlic cloves, crushed
• 1 teaspoon fresh thyme leaves, chopped
• 1/4 cup plain flour
• 3 cups milk
• 1 tablespoon extra virgin olive oil
• 800g chicken thigh fillets, trimmed, cut into 2cm pieces
• 200g cup mushrooms, sliced
• 8 flour tortillas
• 60g baby spinach
• 1 3/4 cups tasty cheese, grated
• Fresh flat-leaf parsley leaves to serve

Method

1. Preheat oven 200C/180C fan-forced. Grease a 5cm-deep, 20cm x 30cm ovenproof dish. 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.
2. 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.
3. 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.
4. 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.