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Best 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 (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.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes

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Best Chicken Enchiladas Recipe