Microwave Chicken Enchiladas (for one)

To continue my love for the Microwave Pasta Cooker, I recently made chicken enchiladas. I love love love me some enchiladas and I also love how you can mix in whatever fillings you like and whatever you have on hand!

Screen Shot 2019-03-03 at 9.40.03 AMChicken Enchiladas
Serves 1

1/2 cup cooked shredded chicken
2 tablespoons black beans
1 tablespoon canned green chiles
1 tablespoon Pantry Southwestern Seasoning
1/2 cup shredded Colby-Jack cheese, divided
3 6-inch flour tortillas
1/4 cup red enchilada sauce, divided

  1. In the Small Glass Mixing Bowl, mix the chicken, beans, chiles, Southwestern Seasoning and 1/4 cup cheese with the Small Mix ‘N Scraper until combined.
  2. Place the tortillas on a plate and microwave 30 seconds or until soft.
  3. Divide the filling between the three tortillas and roll up.
  4. Pour 2 tablespoons enchilada sauce in the Microwave Pasta Cooker and spread to cover the bottom.
  5. Place the three filled tortillas on top of the sauce, then pour the remaining sauce over the enchiladas.
  6. Cover with the lid and microwave 2:30. Remove the lid and sprinkle the remaining cheese on top. Cover with the lid and return to the warm microwave for 1 minute.
  7. Remove the lid and serve.



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