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Chicken Enchiladas
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Brief Description
Microwave recipe using cooked shredded chicken to fill corn tortillas topped with green chili sauce and cheese; serve with tomato wedges.
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Main Ingredient
chicken
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Category: Main Dish
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Cuisine: Mexican
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Prep Time: 25 min(s)
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Cook Time: 15 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: MarySue
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Posted On: May 05, 2020
Number of Servings:
Ingredients:
- 1 - small onion minced
- 2 tablespoons - oil
- 2 tablespoons - flour
- 2 cups - shredded lettuce
- 1/4 cups - minced parsley
- 1 teaspoons - dried coriander
- - hot pepper sauce and salt to taste
- 1 - medium onion chopped
- 1 cloves - garlic minced
- 1 1/2 cups - cooked dark and white meat chicken shredded
- 2 - chopped canned green chilies or to taste
- 4 - corn tortillas
- - oil
- - sour cream
- - tomato wedges and chopped green onions for garnish
Directions:
Microcook minced onion and 1 tablespoon oil in 1-quart glass dish on high for 1 minute or until onion is soft. Stir in flour; microcook 1 minute.
Stir in 1/4 cup water, lettuce and parsley; microcook on high 6 minutes or until lettuce is very soft. Puree in blender or food processor. Add coriander and hot pepper sauce and salt to taste. Set green sauce aside.
Microcook chopped onion, garlic and remaining tablespoon of oil in 2-quart casserole on high 2 minutes or until soft. Stir in chicken and chilies; add salt to taste.
Brush each tortilla lightly with oil. Put into an 8-inch round baking dish; microcook, covered, on high 2 to 4 minutes or until warm and soft.
Spoon 1/4 of chicken mixture down center of each tortilla. Roll up; arrange on platter or serving dish. Spoon green sauce over tortillas. Put a dollop of sour cream in center of each tortilla. Microcook on high, turning dish once, 5 minutes or until hot.
Serve garnished with tomato wedges and green onions.
Note: microcook times will vary based on type of microwave used.
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