Microwave Chicken Enchiladas

Your favorite mexican dish made simple!

Microwave Chicken Enchiladas
1/2 Rotisserie chicken, meat shredded, skin and bones discarded
1 (15-ounce) can Pinto beans, drained and rinsed
1 (4-ounce) can Green chilies
1/2 bunch Scallions, chopped, plus additional sliced to garnish
2 cups Shredded Mexican cheese blend, divided
1 (10-ounce) jar Red enchilada sauce, divided
8 (6-inch) Corn tortillas, warmed
Pico de gallo, to garnish
Cilantro, to garnish
Sour cream, to garnish
Kosher salt and freshly ground black pepper, to taste
Cooking spray, for greasing

In a large bowl, combine the chicken, beans, green chilies, scallions and half of the cheese. Season with salt and pepper.

Grease an 11x7-inch baking dish with cooking spray. Pour ½ cup of the enchilada sauce in the bottom of the baking dish.

Scoop about ½ cup of chicken mixture into each tortilla and place seam-side down. Repeat with remaining tortillas and filling.

Pour the remaining enchilada sauce over the top of the tortillas. Top with the remaining half of the cheese.

Microwave covered with a microwave-safe plate or plastic wrap on high for 6 to 7 minutes, then uncover and microwave for a minute longer to further melt the cheese.

Serve garnished with pico de gallo, cilantro, sour cream and scallions.

4

With chilies, pinto beans, and rotisserie chicken, your enchiladas are sure to please at your next fiesta. Just pop this dish in the microwave for a quick and easy weeknight dinner for the family.

Prep time: 15 minutes

Cook time: 8 minutes