Spread ½ cup enchilada sauce into the bottom of an 8-inch glass pie pan or 8x8-inch baking dish; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Our Microwave Enchiladas are a total college dorm room game-changer. Impress all of your dorm mates with a homemade meal. They don't need to know it came from a microwave.
Servings and Ingredients
Ingredients
Serves 5
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. Hy-Vee enchilada sauce, divided | ||
| 5 Hy-Vee fajita size tortillas | ||
| 1 c. Hy-Vee Hickory House shredded rotisserie chicken | ||
| 1 c. Hy-Vee finely shredded Mexican-style cheese, divided | ||
| Desired toppings, such as jalapenos, sour cream, salsa, hot sauce, etc. |
Things To Grab
- 8-inch glass pie pan or 8x8-inch
- Medium bowl
- Saran wrap
Directions
In a medium bowl, mix together chicken and ¾ cup cheese. Place tortillas on a clean work surface. Dip tortillas into remaining enchilada sauce and place chicken and cheese mixture inside of tortilla. Wrap tightly and place into prepared pan. Repeat with remaining enchiladas.
Top enchiladas with remaining cheese. Wrap glass pan loosely with saran wrap and microwave for 5 to 7 minutes or until cheese has melted and enchiladas are cooked through. Serve with desired toppings.
Nutrition facts
Servings
290 Calories per serving
1 enchilada
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 30mg
- Sodium: 880mg
- Total Carbohydrates: 34g
- Protein: 16g
Daily Values
0%
Iron 10%
0%
Calcium 20%
0%
Vitamin D 0%
0%
Potassium 0%
Recipe Source:
Hy-Vee Test Kitchen