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Chicken Enchiladas With Taco Sauce

Microwaverina's picture
  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.

Recipe Summary

Difficulty Level: 
Main Dish
Cook Time: 
10 Minutes

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Average: 4.3 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1640 Calories from Fat 454

% Daily Value*

Total Fat 60 g92.6%

Saturated Fat 29.1 g145.4%

Trans Fat 0 g

Cholesterol 114.7 mg38.2%

Sodium 3266.7 mg136.1%

Total Carbohydrates 135 g45.1%

Dietary Fiber 11.9 g47.7%

Sugars 8.6 g

Protein 138 g275.4%

Vitamin A 69% Vitamin C 114.3%

Calcium 133.1% Iron 110.8%

*Based on a 2000 Calorie diet

Chicken Enchiladas With Taco Sauce Recipe