CREAMY CHICKEN AND MUSHROOM TORTILLAS

The first time I made this recipe, I made it during the day and took it over to my parent's place because they were looking after the kids while I went to Uni at night. Whenever you make a recipe for the first time you usually have no clue as to whether it's going to taste okay, whether anyone will like it and especially if you're making it to reheat later, whether it's going to taste alright after reheating.....All I can say was that my worries were unfounded, everyone loved it and the thing that I liked most is that my mother, a seasoned cook thought the tortillas were pastry. What more could I ask than a recipe taste like the delicacy of pastry yet actually be made of a healthier option such as tortillas. Mum also reported that it tasted even yummier the next day heated up at work for lunch.I have the feeling I will be making Creamy Chicken and Mushroom Tortillas again!!

                       
                                               CREAMY CHICKEN AND MUSHROOM TORTILLAS


1/4 Cup Olive Oil
500g Chicken Breast Fillets, thinly sliced
2 medium Leeks, trimmed, halved and washed, thinly sliced
250g Button Mushrooms
40g Butter
2 T Plain Flour
1 cup Milk
1 cup Thickened Cream
1 T Dijon Mustard
100g Baby Spinach
8 Burrito Tortillas
1 cup grated Tasty Cheese
Salad leaves, to serve


1. Preheat oven to 200 degrees celsius. Grease a 22cm x 30cm baking dish.


2. Heat 2 T of oil in a large non-stick saucepan over medium-high heat. Cook
   chicken in batches for 3 minutes or until browned. Transfer to a bowl.


3. Heat remaining oil in pan over medium heat. Add leek and mushrooms.
   Cook, stirring for 2 minutes or until mushrooms have softened. Transfer to
   a bowl.


4. Melt butter in pan over medium low heat. Add flour, cook, stirring for 30
   seconds or until bubbling. Remove from heat. Slowly add milk, cream and 
   mustard, stirring constantly to prevent lumps forming. Return pan to heat.
   Cook, stirring for 5 minutes or until mixture boils and thickens. Add
   chicken and mushroom mixture. Bring to the boil. Add spinach. Cook,
   stirring for 1 minute until spinach wilted. Season with salt and pepper.
   transfer to a bowl.


5. Place 1 tortilla on a flat surface. Spoon 1/2 cup chicken mixture over 
   tortilla. Roll up, place in prepared dish. Repeat with remaining tortilla  
   and chicken mixture. Sprinkle tortillas with cheese. Bake for 15-20
   minutes or until cheese has melted and is golden. Serve with salad leaves.

       
COOKING HINTS FROM VON:-


* Instead of leeks I used 2 brown onions.