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Microwave Chicken Enchiladas

Microwaverina's picture
Ingredients
  Chopped onion 2⁄3 Cup (10.67 tbs)
  Oil 2 Tablespoon
  Chopped tomato 3⁄4 Cup (12 tbs)
  Chopped green chilies 3 Ounce (1 Chile)
  Chopped green chilies 3⁄4 Cup (12 tbs)
  Garlic 3 Clove (15 gm), pressed / finely chopped
  Salt 1⁄2 Teaspoon
  Chopped cooked chicken 2 Cup (32 tbs)
  6 inch flour tortillas 8
  Avocado 1 Medium, peeled and pureed
  Shredded cheddar cheese 1 Cup (16 tbs)
  Taco sauce 8 Ounce, warmed (1 Jar)
Directions

1. Combine onion and oil in a 1/2-quart glass bowl. Microwave uncovered, at Power Level 10 for 5 minutes, stirring once. Add tomato, chilies, garlic, and salt. Cover. Microwave at Power Level 10 for 5 minutes, stirring once. Drain if mixture seen watery. Add chicken. Cover and microwave at Power Level 10 for 3 to 4 minutes, or until chicken is hot.
2. Wrap 4 tortillas in a damp towel or in damp paper towelling and microwave at Power Level 10 for 1 minute, or until softened. Spread about 1/4 cup of the chicken filling on each tortilla and top with a heaping tablespoon of pureed avocado. Roll tortilla around the filling. Repeat warming, filling, and rolling procedures with remaining tortillas. Arrange filled tortillas seam-side-down on a 10-inch round baking dish.
3. Sprinkle tortillas with cheese. Microwave, uncovered, at Power Level 10 for 5 to 7 minutes, or until enchiladas are heated through.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Method: 
Microwaving
Ingredient: 
Chicken
Interest: 
Everyday

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