Making delicious chicken enchiladas in the microwave is easy, quick, and convenient. With just a few simple steps, you can have a hearty, flavorful meal ready in minutes. Here’s a quick guide to making great chicken enchiladas in the microwave:
Ingredients
For the filling:
- 2 cups shredded cooked chicken
- 1 cup shredded Mexican cheese blend
- 1/2 cup salsa
- 1/4 cup chopped onions
- 1 tablespoon taco seasoning
For the sauce:
- 1 (10 ounce) can red enchilada sauce
- 1/4 cup water
For assembly:
- 6-8 corn or flour tortillas
- Cooking spray or oil
Instructions
- In a medium bowl, mix together the shredded chicken, cheese, salsa, onions and taco seasoning until well combined. Set aside.
- In another small bowl, stir together the enchilada sauce and water until smooth. Set aside.
- Lightly coat a microwave-safe dish with cooking spray or oil. Place one tortilla in the dish.
- Spoon 2-3 tablespoons of the chicken mixture down the center of the tortilla. Roll up tightly and place seam side down in the prepared dish.
- Repeat with remaining tortillas and chicken mixture, arranging seam side down in a single layer in the dish.
- Pour the enchilada sauce evenly over the top of the rolled tortillas.
- Cover the dish tightly with plastic wrap. Microwave on High for 4 minutes, or until hot and bubbly.
- Let stand 2 minutes before serving.
- Garnish with shredded lettuce, diced tomatoes, sliced avocado or other desired toppings.
Tips
- For best results, use corn tortillas as they are more pliable and roll up easier than flour tortillas.
- The enchiladas may also be assembled in advance and refrigerated until ready to microwave.
- Add extra chicken or cheese to the filling if desired.
- Top with sour cream or guacamole for more flavor.
- For browning, arrange filled tortillas on a microwavable plate and microwave on High 2-3 minutes until edges brown slightly.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 385 |
| Total Fat | 18g |
| Saturated Fat | 7g |
| Cholesterol | 100mg |
| Sodium | 990mg |
| Total Carbohydrates | 29g |
| Dietary Fiber | 3g |
| Protein | 24g |
Substitutions and Variations
Try substituting the chicken with:
- Shredded beef
- Shredded pork
- Refried beans or black beans for a vegetarian option
Experiment with different salsas like:
- Tomatillo salsa
- Mango salsa
- Pineapple salsa
- Roasted red pepper salsa
Skip the microwave and bake the enchiladas at 350°F for 20-25 minutes until hot and bubbly.
Storing and Reheating
- Leftover enchiladas store well in the refrigerator for 3-4 days.
- To reheat, microwave individual enchiladas on High for 60-90 seconds until hot.
- Or place enchiladas in a 350°F oven for 15-20 minutes to reheat completely.
Freezing Instructions
- Assemble enchiladas in a freezer-safe container, but do not microwave.
- Cover and freeze for up to 3 months.
- To cook, remove desired number of frozen enchiladas and microwave on High for 5-7 minutes until hot and bubbly.
Conclusion
Microwaving chicken enchiladas is a fast and easy way to put a flavorful meal on the table in minutes. Adjust the fillings and toppings to suit your tastes. Enjoy!