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Chicken Enchiladas

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  Cut-up cooked chicken/Cut-up cooked turkey 2 Cup (32 tbs)
  Canned chopped green chilies 4 Ounce, drained (1 Can)
  Tomato 1 Medium, chopped
  Onion 1 Medium, chopped
  Garlic 1 Clove (5 gm), finely chopped
  6 inch flour tortillas 8 (6 Inch In Diameter)
  Frozen avocado dip 6 Ounce, thawed (1 Container)
  Shredded cheddar cheese 4 Ounce (1 Cup)
  Taco sauce 1⁄4 Cup (4 tbs)

Mix chicken, chilies, tomato, onion and garlic in 1 1/2-quart microwavable casserole.
Cover tightly and microwave on high 5 to 6 minutes, stirring after 2 minutes, until hot.
Place 4 tortillas on 10-inch microwavable plate.
Cover tightly and microwave on high 20 to 30 seconds or until hot.
Place about 1/3 cup chicken mixture down center of each tortilla; top each with about 1 tablespoon of the avocado dip.
Roll tortillas around filling.
Arrange tortillas, seam sides down, on plate.
Sprinkle with 1/2 cup of the cheese.
Microwave uncovered on high 2 to 3 minutes or until enchiladas are hot and cheese is melted.
Repeat with remaining tortillas.

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Chicken Enchiladas Recipe