Microwaved Chicken Enchiladas Recipe
Ingredients
| Corn tortillas | 6 , thawed | |
| Cooking oil | 1/4 Cup (16 tbs) | |
| Butter/Margarine | 2 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| Dash paprika | ||
| Dash ground nutmeg | ||
| Salt | 1 Dash | |
| Pepper | 1 Dash | |
| Chicken broth | 1/2 Cup (16 tbs) | |
| 3/4 cup shredded Monterey Jack or Cheddar cheese | ||
| Lemon juice | 2 Teaspoon | |
| Snipped parsley | 1 Tablespoon | |
| Onion | 1/2 Teaspoon, grated | |
| Cooked chicken | 1 Cup (16 tbs), finley diced | |
| Avocado Sauce | ||
| Jalapeno Relish | ||
Directions
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.
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.
Chef
