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Chicken Enchiladas (Microwave) Recipe

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This recipe for Chicken Enchiladas (Microwave) is from Swiss Miss Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 T. butter or margarine
1/2 C. onion, chopped (or Ore-Ida frozen chopped onions)
1 10.5 oz. can cream of chicken soup (may use fat-free)
1 C. sour cream (may use fat-free)
1/4 tsp. ground coriander
1/4 tsp. cumin
12 small (or 6 large) flour tortillas, each torn into 12 pieces
3 C. cooked chicken, cubed (or 2 5 oz. cans Swanson premium chunk chicken, drained)
2 4 oz. cans diced green chilies, drained
2 C. sharp cheddar cheese, shredded
2 C. Monterey Jack cheese, shredded

Directions:
Directions:
Place butter and onion in 4-cup glass measuring cup. Cook in microwave on Full Power for 2 to 3 minutes, or until tender. Add chicken, soup, sour cream, chilies, coriander and cumin. Mix well. In a 2 quart utility dish, layer half of the tortillas, half of the soup/sour cream/chicken/spice mixture and sprinkle half of each of the cheeses on top. Repeat layers with remaining ingredients. Cover loosely with plastic wrap. Cook in microwave on Full Power for 10 to 12 minutes, or until heated through. Serve with tortilla chips.

 

 

 

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