Microwave Chicken Enchiladas
|Chopped onion||2⁄3 Cup (10.67 tbs)|
|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|
|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)|
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.