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Chicken Enchiladas With Tomato

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  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.

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Chicken Enchiladas With Tomato Recipe