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Chicken Enchiladas

Microwaverina's picture
Chicken Enchiladas has a fine taste. The cheese dressing gives the Chicken Enchiladas a velvety taste.
  Onion 1 Medium, chopped
  Garlic 2 Clove (10 gm), chopped
  Vegetable oil 2 Tablespoon
  Chicken broth 1 1⁄2 Cup (24 tbs)
  Chili powder 2 Tablespoon
  Snipped oregano/1 teaspoon dried oregano leaves 1 Tablespoon
  Ground cumin 1 Teaspoon
  Salt 1 Teaspoon
  Tomato sauce 1 Can (10 oz)
  Corn tortillas 12
  Shredded cooked chicken 3 Cup (48 tbs)
  Shredded monterey jack/Shredded sharp cheddar cheese 1⁄2 Cup (8 tbs)

Place onion, garlic and oil in 2 quart microwavable casserole.
Cover tightly and microwave on high until onion is tender, 2 to 3 minutes.
Stir in broth, seasonings and tomato sauce.
Cover tightly and microwave until hot and bubbly, 5 to 7 minutes.
Dip tortillas into sauce to coat both sides.
Spoon 1/4 cup of the chicken onto each tortilla; roll tortilla around chicken.
Place 6 enchiladas, seam sides down, in square microwavable dish, 8x8x2 inches, or rectangular microwavable dish, 10x6 x I 1/2 inches.
Pour half of the sauce over top.
Repeat with remaining tortillas in a second microwavable dish.
Pour remaining sauce over enchiladas.
Cover tightly and microwave each dish separately on high until hot, 4 to 6 minutes.
Sprinkle with cheese and serve with shredded lettuce, if desired.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy

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Average: 4.1 (19 votes)