Microwave Chicken Enchiladas

Have a hankering for Mexican cuisine but don’t want to prepare a substantial meal? 

It’s simple to Microwave one dish of chicken enchiladas! 

You may utilize cupboard essentials like cream of chicken soup and canned chicken.

The easiest chicken enchiladas you’ll ever cook are these ones, hands down. If necessary, substitutions can be made. The greatest thing, though? In the Microwave, they may be prepared in under three minutes.

How do you cook Chicken Enchiladas in the Microwave? 

It’s not that difficult. It would help if you had a platter that can hold your enchiladas and is microwave-safe. It might even be a plate or bowl, if necessary. 

You’ll also want to cover the dish since, in my experience, the chicken enchiladas tend to explode as they cook up in the Microwave.

If possible, cover them. To protect the dish, I frequently use plastic wrap.

It allows the enchiladas to steam to avoid the tortillas or the sauce drying out during cooking. To prevent splatters, you may put the objects inside a ziplock bag or cover them in wax or parchment paper.

Ingredients

  • 5 oz canned chicken, drained, rinsed, and shredded
  • 2 tablespoons sour cream
  • 1/3 cup milk
  • 1/4 cup shredded cheese – (jack, cheddar or both)
  • 3-4 corn tortillas
  • 1 can cream of chicken
  • 1 tablespoon salsa

Instructions

First, if you have never made enchiladas before, please do not use wheat tortillas. This tendency is not good, in my opinion. If flour tortillas are used for enchiladas, they get slimy. The texture is just revolting.

Use a dish that can be microwaved. In the Microwave, steam the tortillas for 30 seconds while they are covered in a paper towel.

Easy Microwave Chicken Enchiladas

Rinse the chicken in water after draining. Cut the chicken up into little pieces.

Microwave Chicken Enchiladas

Combine the chicken, salsa, half the cheese, and half the can of cream of chicken soup in a cereal-sized bowl. Combine the remaining cream of chicken soup, sour cream, and milk in a separate dish.

Easy Microwave Chicken Enchiladas

Spread a teaspoon of sauce evenly across the bottom of the pan. A tortilla should have 1-2 teaspoons of the chicken mixture on it. 

Place it seam side down in the dish after rolling it up. Repeat for the remaining enchiladas.

Easy Microwave Chicken Enchiladas

To ensure that every tortilla is coated, pour the sauce over all of the enchiladas. Add the remaining cheese on top.

Cover the dish with wax paper or plastic wrap. 2.5 minutes on high in the Microwave.

Chicken Enchiladas in the Microwave

If you have some, add sliced onions on top. Serve right away.

Pro Tips

Corn tortillas maintain their firmness. For any type of enchilada, including cheese, beef, chicken, and other fillings, I advise using ONLY corn tortillas. But if all you have right now is flour, I can understand.

There are just two items that must be prepared in advance: 

The chicken, such as canned chicken, chicken breast leftovers, rotisserie chicken, etc. In chicken enchiladas, no raw chicken is used.

When you’re ready to use them, the tortillas should be heated. 

Traditionally, tortillas are warmed in a pan with oil, but I find that to take too long. I also think it is unnecessary. I microwave 10 corn tortillas for 30 seconds after wrapping them in paper towels. 

By steaming them, you make them malleable and less likely to tear when you roll them into enchiladas. Other than them, nothing else requires prebaking. Before adding the sauce, some people’s recipes call for baking the enchiladas. The chicken combination and sauce mixture don’t need to be heated.

Cooking Time & Yields

  • Prep Time: 5 Minutes
  • Total Time: 7 Minutes
  • Cook Time: 2 Minutes

Nutrition Information:

  • Calories: 478
  • Cholesterol: 72mg
  • Sodium: 1607mg
  • Carbohydrates: 37g
  • Fiber: 3g
  • Sugar: 2g
  • Protein: 29g
  • Total Fat: 24g
  • Saturated Fat: 9g
  • Trans Fat: 0g
  • Unsaturated Fat: 12g

What kind of substitutions can you make with these Chicken Enchiladas?

I enjoy a recipe I can adjust, and it still turns out well.

You may use leftover rotisserie chicken, freshly shredded chicken breast, or shred fried chicken from a takeout order in place of the canned chicken in this recipe. Even canned turkey and tuna are OK. If plain yogurt or Greek yogurt is all on hand, you may substitute them for sour cream.

How do you prepare enchiladas without them getting soggy?

The most crucial trick for preventing soggy enchiladas is to cook your tortillas briefly in hot oil before filling and rolling. This acts as a barrier, preventing the tortillas from absorbing too much of the sauce and so breaking down.

How do you microwave real chicken enchiladas?

Remove the Enchilada tray from the package. Wrap the enchiladas in plastic wrap and poke holes in it to allow them to breathe. Heat the tray in the microwave for 3:30 to 4:30 minutes on high. Allow 1 minute to sit. That’s the end of it.

Can I cook tortillas in the microwave?

Wrap a stack of tortillas in moist paper towels or kitchen towels, then in plastic wrap or in a microwave-safe resealable plastic bag (keep the bag open to vent). Microwave for 1 minute, or until warm and flexible. Now enjoy.

Is it possible to microwave a raw tortilla?

You can, in fact, microwave uncooked tortillas. In a pinch, you may even use your microwave. Place 3-4 tortillas on a microwave-safe plate at a time and cover with a slightly wet paper towel. Microwave for 30 seconds at a time until heated through, then put aside until ready to serve.

I am Chef Harunur Rashid Azim. I inherited my family's love of cooking at a young age. I graduated from the Institute of Culinary Education in London, UK, with determination and passion to become a chef. Follow me on Twitter: @RashidIsChef, FB: Azim

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