Chicken Enchiladas With Tomato
|Chopped cooked chicken/Chopped cooked turkey||2 Cup (32 tbs)|
|Canned chopped green chilies||3 Ounce, drained (1 Can)|
|Chopped tomatoes||3⁄4 Cup (12 tbs) (About 1 Medium Sized)|
|Chopped onion||1⁄2 Cup (8 tbs) (About 1 Medium Sized)|
|Garlic||1 Clove (5 gm), finely chopped|
|6 inch flour tortillas||8|
|Frozen avocado dip||6 Ounce, Defrosted (1 Can)|
|Shredded cheddar cheese||2 Ounce (1/2 Cup)|
|Mild taco sauce||8 Ounce (1 Jar)|
1. Mix chicken, chilies, tomato, onion and garlic in 1 1/2-quart casserole. Cover tightly and microwave on high (100%) 3 minutes; stir. Cover and microwave until hot, 2 to 3 minutes longer; drain.
2. Wrap 4 tortillas in damp cloth or paper towel and microwave on high (100%) until softened, about 45 seconds. Spread about lA cup filling on each tortilla; top with about 1 tablespoon avocado dip. Roll tortilla around filling. Arrange seam sides down in baking dish, 12 x 7 1/2 X 2 inches. Repeat with remaining tortillas.
3. Sprinkle with cheese. Microwave uncovered on high (100%) until enchiladas are hot and cheese is melted, 4 to 6 minutes. Serve with any remaining avocado dip and Warm Taco Sauce.
Warm Taco Sauce: Place taco sauce in 2-cup pitcher. Microwave uncovered on high (100%) until hot, about 1 minute; stir.