Jeanette Daysh’s Creamy Chicken Tortillas
2 tbsp canola or rice bran oil
1/4 cup flour
2 1/2 cups milk (trim)
Black pepper to taste
Tortillas:
330g Tegel Lean & Lite skinless breast fillets
100g field mushrooms
4 tsp canola or rice bran oil
1 tsp chopped thyme
2-3 spring onions
8 flour tortillas
1/4 cup grated Parmesan cheese (about 20g)
Pepper to taste
1/4 cup grated Edam cheese (optional)
Preheat the oven to 180°C.
Heat the oil in a medium-sized pot, then add the flour and stir to combine. Cook while stirring continuously for 1-2 minutes. Add pepper to taste, then add 1 cup of the milk. Whisk to break up any lumps, then heat until the mixture thickens and boils. Whisk in the remaining milk, then set the sauce aside.
Cut the Tegel Lean & Lite chicken breasts into 1.5cm cubes and slice the mushrooms. Heat the oil in a large (preferably non-stick) pan, then add the chicken and mushrooms and cook, stirring occasionally until the chicken has browned lightly and the mushrooms have softened.
Add 1/2 cup of the white sauce, the thyme, pepper to taste and chopped spring onions and stir to combine.
Divide the filling mixture between the tortillas, then roll them up and arrange them in a (non-stick sprayed) shallow casserole dish, just big enough to hold them in a single layer
