MICROWAVE BEEF & CHEESE ENCHILADAS
Every time I make these enchiladas, they go really fast. Fix them for a speedy weeknight meal, a neighborhood potluck or even a tailgate. -Karen Moore, Jacksonville, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 3 servings.
Number Of Ingredients 7
Steps:
- Crumble beef into a 2-qt. microwave-safe dish; add onion. Microwave, covered, on high until beef is no longer pink, 2-3 minutes; drain. Stir in 1 cup cheese, 1/4 cup enchilada sauce and green chilies., Place about 1/2 cup beef mixture off center on each tortilla. Roll up and place in a greased 11x7-in. microwave-safe dish, seam side down. Top with remaining enchilada sauce., Microwave, covered, on high until heated through, 5-6 minutes. Sprinkle with remaining cheese. Cook, uncovered, until cheese is melted, 1-2 minutes longer. If desired, serve with lettuce and sour cream.
Nutrition Facts : Calories 538 calories, Fat 32g fat (20g saturated fat), Cholesterol 127mg cholesterol, Sodium 1117mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 4g fiber), Protein 34g protein.
CHEESE AND CHICKEN ENCHILADAS
This Southwestern favorite relies on the microwave to make fast work out of dinner. Easy and mild, they're perfect for the whole family. -Christine Taylor of Greenfield, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 3 servings.
Number Of Ingredients 12
Steps:
- In a large microwave-safe bowl, combine onion and garlic. Cover and microwave on high for 30-60 seconds or until onion is tender, stirring twice. Stir in the chicken, cream cheese, green chilies, broth, chili powder and cumin. Cover and microwave on high for 45-90 seconds or until cream cheese is melted, stirring twice., Spoon about 1/3 cup down the center of each tortilla. Roll up and place seam side down in an ungreased microwave-safe 8-in. square dish. , In a microwave-safe bowl, combine the process cheese, 1/4 cup tomato and milk. Microwave, uncovered, on high for 30-60 seconds or until cheese is melted, stirring twice; drizzle over enchiladas. Top with remaining tomato. Microwave enchiladas, uncovered, on high for 45-90 seconds or until heated through.
Nutrition Facts : Calories 676 calories, Fat 32g fat (15g saturated fat), Cholesterol 124mg cholesterol, Sodium 1549mg sodium, Carbohydrate 62g carbohydrate (6g sugars, Fiber 2g fiber), Protein 38g protein.
CHICKEN ENCHILADAS
At your next party, serve Tyler Florence's popular Chicken Enchiladas recipe from Food Network for a hit of chipotle spice.
Provided by Tyler Florence
Categories main-dish
Time 1h15m
Yield 16 enchiladas, 8 servings
Number Of Ingredients 17
Steps:
- Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
- Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
- Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
- Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
- Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
Nutrition Facts : Calories 383 calorie, Fat 13 grams, SaturatedFat 4 grams, Cholesterol 63 milligrams, Sodium 1216 milligrams, Carbohydrate 39 grams, Fiber 6 grams, Protein 29 grams, Sugar 7 grams
MICROWAVE CHICKEN ENCHILADAS
As if chicken enchiladas weren't already quick and easy to make, we've made them even quicker and easier with microwave cooking.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 4 servings.
Number Of Ingredients 8
Steps:
- Combine VELVEETA, 1/2 cup tomatoes and milk in microwaveable bowl. Microwave on HIGH 2 to 4 min. or until VELVEETA is completely melted, stirring after each minute. Mix reduced-fat cream cheese, chicken and onions.
- Brush tortillas with oil. Stack 4 tortillas on microwaveable plate. Microwave 30 sec. or just until softened; set aside. Repeat with remaining tortillas.
- Spoon about 1/4 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 12x8-inch microwaveable dish. Top with VELVEETA sauce and remaining tomatoes. Microwave 10 min. or until heated through, turning dish every 3 min.
Nutrition Facts : Calories 470, Fat 23 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 90 mg, Sodium 1310 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 26 g
HONEY-LEMON CHICKEN ENCHILADAS
Honey, lemon and chili flavors blend wonderfully in enchiladas. My family devours this dish, so I also use the chicken filling for soft tacos with toppings. -Kristi Moak, Gilbert, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, whisk the first five ingredients. Add chicken and toss to coat., Pour 1 can enchilada sauce into a greased microwave-safe 11x7-in. dish. Place 1/4 cup chicken mixture off center on each tortilla. Roll up and place in prepared dish, seam side down. Top with remaining enchilada sauce., Microwave, covered, on high 11-13 minutes or until heated through. Sprinkle with cheese. If desired, top with green onions and tomatoes.
Nutrition Facts : Calories 349 calories, Fat 11g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 698mg sodium, Carbohydrate 39g carbohydrate (14g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges
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THE BEST CHICKEN ENCHILADAS - KRISTINE'S KITCHEN
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- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until it starts to soften, about 3 minutes. Add the garlic and cook, stirring, 30 seconds. Turn off the heat.
- Spread ½ cup of enchilada sauce over the bottom of a 13x9-inch baking dish. To assemble each enchilada, take one of the tortillas and put ½ cup of the chicken and bean mixture down the middle of the tortilla, slightly to the side of the center. Top with ⅓ cup of cheese.
- Bake enchiladas for 20-25 minutes, until hot and bubbly. Let rest for 5 minutes and then serve, with toppings as desired.
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- In medium bowl, mix 1/2 cup of the enchilada sauce, the chicken, seasoning mix and 3/4 cup of the cheese.
- Spray 8-inch square (2-quart) microwavable 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 heaping 1/4 cup chicken mixture, and roll to seal; place in baking dish seam side down. Repeat with remaining tortillas.
- Microwave uncovered on High 9 to 10 minutes or until cheese is melted and enchiladas are heated through. Garnish with cilantro; serve with sour cream.
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Cuisine MexicanCategory EntreeServings 4Total Time 20 mins
- In medium bowl, mix 1/2 cup of the enchilada sauce, the chicken, seasoning mix and 3/4 cup of the cheese.
- Spray 8-inch square (2-quart) microwavable 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 heaping 1/4 cup chicken mixture, and roll to seal; place in baking dish seam side down. Repeat with remaining tortillas.
- Microwave uncovered on High 9 to 10 minutes or until cheese is melted and enchiladas are heated through. Garnish with cilantro; serve with sour cream.
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