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Microwaved Chicken Enchiladas

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  Corn tortillas 6 , thawed
  Cooking oil 1⁄4 Cup (4 tbs)
  Butter/Margarine 2 Tablespoon
  All purpose flour 2 Tablespoon
  Paprika 1 Dash
  Ground nutmeg 1 Dash
  Salt 1 Dash
  Pepper 1 Dash
  Chicken broth 1⁄2 Cup (8 tbs)
  Shredded cheese 3⁄4 Cup (12 tbs) (Monterey Jack Or Cheddar)
  Lemon juice 2 Teaspoon
  Snipped parsley 1 Tablespoon
  Grated onion 1⁄2 Teaspoon
  Finely diced cooked chicken 1 Cup (16 tbs)
  Avocado sauce 1⁄4 Cup (4 tbs)
  Jalapeno relish 1⁄4 Cup (4 tbs)

Cook tortillas in hot oil in skillet on top of range for 10 seconds on each side, just till limp.
Set aside on paper toweling.
In 4-cup glass measure heat butter or margarine at HIGH for 30 seconds till melted.
Blend in flour and seasonings.
Add chicken broth.
Cook, uncovered, at HIGH for 2 minutes till thickened and bubbly, stirring every 30 seconds.
Add 1/4 cup of the cheese, the lemon juice, parsley, and onion; stir in chicken.
Divide chicken mixture among tortillas; roll up and place in 12 x 7 1/2 x 2-inch baking dish.
Cover and cook at MEDIUM HIGH or COOK POWER 7 (70%) for 3 minutes.
Sprinkle enchiladas with remaining 1/2 cup cheese.
Cook, uncovered, at HIGH for 1 minute till cheese melts.
Pass Avocado Sauce and Jalapeno Relish.

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Microwaved Chicken Enchiladas Recipe