Chicken Enchiladas With Tomato Recipe
Summary
Ingredients
| 2 cups chopped cooked chicken or turkey | ||
| Green chilies | 1 Can (10oz), chopped | |
| Tomato | 3/4 Cup (16 tbs), chopped | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), finely chopped | |
| 8 six-inch flour tortillas | ||
| Avocado | 1 Can (10oz), Defrosted | |
| Shredded Cheddar cheese | 1/2 Cup (16 tbs) | |
| 1 jar (8 ounces) mild taco sauce | ||
Directions
1. Mix chicken, chilies, tomato, onion and garlic in 1 1/2-quart casserole. Cover tightly and microwave on high (100%) 3 minutes; stir. Cover and microwave until hot, 2 to 3 minutes longer; drain.
2. Wrap 4 tortillas in damp cloth or paper towel and microwave on high (100%) until softened, about 45 seconds. Spread about lA cup filling on each tortilla; top with about 1 tablespoon avocado dip. Roll tortilla around filling. Arrange seam sides down in baking dish, 12 x 7 1/2 X 2 inches. Repeat with remaining tortillas.
3. Sprinkle with cheese. Microwave uncovered on high (100%) until enchiladas are hot and cheese is melted, 4 to 6 minutes. Serve with any remaining avocado dip and Warm Taco Sauce.
Warm Taco Sauce: Place taco sauce in 2-cup pitcher. Microwave uncovered on high (100%) until hot, about 1 minute; stir.
2. Wrap 4 tortillas in damp cloth or paper towel and microwave on high (100%) until softened, about 45 seconds. Spread about lA cup filling on each tortilla; top with about 1 tablespoon avocado dip. Roll tortilla around filling. Arrange seam sides down in baking dish, 12 x 7 1/2 X 2 inches. Repeat with remaining tortillas.
3. Sprinkle with cheese. Microwave uncovered on high (100%) until enchiladas are hot and cheese is melted, 4 to 6 minutes. Serve with any remaining avocado dip and Warm Taco Sauce.
Warm Taco Sauce: Place taco sauce in 2-cup pitcher. Microwave uncovered on high (100%) until hot, about 1 minute; stir.
Chef
