Directions: |
Directions:1) In a medium bowl, mix 1/2 Cup of the Enchilada sauce, the chicken taco seasoning, shredded chicken and 3/4 Cup of the cheese .
2) Spray an 8 inch square (2 QT) microwave safe baking dish with cooking spray. Place 1/2 Cup of the Enchilada sauce in bottom of dish. Working with 1 tortilla at a time, fill with about 1/2 cup of the chicken mixture & roll to seal. Place the tortillas,seam side down, in baking dish as you get them filled and rolled. Repeat until all filling is used.
3) Pour the remaining sauce over the rolled tortillas & top with remaining cheese.
4) Microwave, UNCOVERED, on HIGH for 9-10 minutes, until cheese is melted and enchiladas are heated through.
If desired, garnish with Cilantro and serve with sour cream. Spanish/ Mexican rice goes well with these **If you scoop up each individual portion of filling mixture and put on a plate then you know exactly how much filling you have for each tortilla, |
Personal
Notes: |
Personal
Notes: Take it from someone who 1st attempted to roll the tortillas cold - heat the tortillas in a small fry pan,spinning them around as they warm flip & repeat. As you get each warmed place in a tortilla keeper (or a plate & cover with a towel) until filling. I found out the hard way that trying to roll cold corn tortillas results in nothing but cracked &split tortillas! If you don't want to warm then first, you could also do what Kristy does (she just layered the filling mixture and tortillas like a lasagna, then topped with the cheese then sauce mixture!)
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This recipe for Easy Microwave Chicken Enchiladas, by 