Monday, May 16, 2011


1 lb boneless, skinless chicken breasts (approximately 3)
1 can Rotel tomatoes with green chilies
2 cups shredded cheddar cheese
1 can (13-15oz) enchilada sauce
20 flour or corn tortillas
Optional Toppings: Salsa, Guacamole, Sour Cream

Place chicken in Deep Covered Baker or large covered microwavable container. Pour Rotel over chicken and cook in microwave on HIGH for 11-13 minutes (depends on size of breasts and microwave).  Cut chicken breasts in half or use meat thermometer to check for doneness. 

Remove chicken and rotel from dish and chop into small chunks (or you can use an electric mixer to shred). Discard remaining liquid in dish.  Add 1 cup of cheese to chicken mixture.

Scoop chicken mixture into each tortilla and roll tightly. Place 10 enchiladas back into baker, cover with half a can of enchilada sauce and 1/2 cup cheese. Microwave on HIGH for 5 minutes.  Repeat with next 10 enchiladas.  Serve with salsa, guacamole and sour cream.

*10 is usually enough for our family, Save the second batch for another night!

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