Best Chicken Enchiladas
|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 (About 1/2 Cup)|
|Onion||1 Medium, chopped (About 1/2 Cup)|
|Garlic||1 Clove (5 gm), finely chopped|
|6 inch flour tortillas||8|
|Guacamole/1 container of 6 ounce frozen avocado dip||6 Ounce, thawed|
|Shredded cheddar cheese||4 Ounce (1 Cup)|
1. Mix chicken, chilies, tomato, onion and garlic in 1 1/2-quart casserole. Cover tightly and microwave on high 5 to 6 minutes, stirring after 2 minutes, until hot.
2. Stack 4 of the tortillas on 10-inch 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 Guacamole. Roll tortillas around filling. Arrange enchiladas, seam sides down, on plate. Sprinkle with 1/2 cup of the cheese.
3. Microwave uncovered on high 2 to 3 minutes or until enchiladas are hot and cheese is melted. Repeat with remaining tortillas. Serve with taco sauce if desired.