Chicken Enchiladas With Taco Sauce
|Frozen chicken||1 Pound|
|Diced green chili peppers||1 Tablespoon|
|6 inch corn tortillas||6|
|Taco sauce||3⁄4 Cup (12 tbs)|
|Shredded american cheese||1⁄2 Cup (8 tbs)|
|Tomato||1 Medium, chopped|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Sliced pitted ripe olives||1⁄4 Cup (4 tbs)|
In a 2-quart casserole micro-cook chicken base, covered, on 50% power (MEDIUM) about 5 minutes or till thawed, stirring once to break up base.
Stir in cheese, taco sauce, and green chili peppers.
Spoon about 1/3 cup chicken mixture into center of each tortilla.
Roll up and place seam side down in a 12 x 7 1/2 x 2-inch baking dish.
Spoon taco sauce atop.
Cover with vented clear plastic wrap.
Micro-cook on 100% power (HIGH) 5 to 8 minutes or till heated through, rotating the dish a half-turn every 3 minutes.
Sprinkle with cheese.
Micro-cook, covered, on 100% power (HIGH) about 1 minute or till cheese is melted.
If desired, top with lettuce, tomato, sour cream, and olives.