This is a favorite recipe that we have made many times in the oven. Here we converted it to a microwave recipe for those extra busy days.
When you have leftover chicken, this is an easy—and terrific—dish to make.
For the Enchiladas
- 6 six-inch tortillas
- 1 cup chopped onion
- 1 cup sour cream
- 1/4 teaspoon ground pepper
- 2 cups chicken sauce or gravy
- 1 four-ounce can of chopped chilies, drained
- 1 1/2 cups shredded Monterey Jack cheese
- 2 cups diced cooked chicken meat
- Sliced ripe olives (optional)
- Chopped tomatoes (optional)
- Sliced green onions (optional)
- Lightly grease an 8 x 11 1/2-inch baking pan.
- Place the chopped onion in a medium bowl, cover the bowl with plastic wrap, and cook in the microwave for one minute or until the onion is slightly tender.
- Mix the cooked onions, sour cream, ground pepper, chicken sauce, chili peppers, and one cup cheese together in the medium bowl.
- Place tortillas on a plate and cover them with plastic wrap. Heat them in the microwave until they are warm and soft, about one minute.
- Mix about 2/3 cup of the sauce with the chicken meat. Spoon this filling onto the six tortillas. Roll the tortillas and place them seam side down in the prepared pan. Top with the remaining sauce.
- Cook uncovered in the microwave for six minutes or until heated through. Sprinkle with remaining cheese and return to the microwave and cook until the cheese is melted, about two minutes.
- Let stand for five minutes. Garnish by scattering the optional olives, tomatoes, and green onions over the enchiladas.
For the chicken sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- Melt the butter in the microwave in a bowl.
- Add the flour to the butter and stir to make a thick paste.
- Gradually add the broth, stirring with a whisk after each addition.
- Cook the sauce in the microwave on high heat for 1 1/2 to 2 minutes or until the sauce is bubbly and thick, stopping every 30 to 40 seconds to stir the mixture.