Best Chicken Enchiladas Recipe
Ingredients
| 2 cups cut-up cooked chicken or turkey | ||
| Green chilies | 1 Can (10oz), chopped | |
| Tomato | 1 Medium, chopped | |
| Onion | 1 Medium, chopped | |
| Garlic | 1 Clove (5gm), finely chopped | |
| 8 six-inch flour tortillas | ||
| Guacamole or 1 container (6 ounces) frozen avocado dip, thawed | ||
| Shredded Cheddar cheese | 1 Cup (16 tbs) | |
Directions
1. Mix chicken, chilies, tomato, onion and garlic in 1 1/2-quart casserole. Cover tightly and microwave on high 5 to 6 minutes, stirring after 2 minutes, until hot.
2. Stack 4 of the tortillas on 10-inch plate. Cover tightly and microwave on high 20 to 30 seconds or until hot. Place about 1/3 cup chicken mixture down center of each tortilla; top each with about 1 tablespoon of the Guacamole. Roll tortillas around filling. Arrange enchiladas, seam sides down, on plate. Sprinkle with 1/2 cup of the cheese.
3. Microwave uncovered on high 2 to 3 minutes or until enchiladas are hot and cheese is melted. Repeat with remaining tortillas. Serve with taco sauce if desired.
2. Stack 4 of the tortillas on 10-inch plate. Cover tightly and microwave on high 20 to 30 seconds or until hot. Place about 1/3 cup chicken mixture down center of each tortilla; top each with about 1 tablespoon of the Guacamole. Roll tortillas around filling. Arrange enchiladas, seam sides down, on plate. Sprinkle with 1/2 cup of the cheese.
3. Microwave uncovered on high 2 to 3 minutes or until enchiladas are hot and cheese is melted. Repeat with remaining tortillas. Serve with taco sauce if desired.
Chef
