Microwave Enchiladas
  • Cooking Time: 5
  • Servings: 1
  • Preparation Time: 5
  • I (15 oz) can enchilada sauce
  • 12 corn tortillas
  • 2 cups cooked chicken, shredded or diced
  • 1 cup cheese, shredded ( cheddar, Monterey Jack, Colby, etc.)
  • Cilantro, beans, corn, or any of your other favorite fillings (optional)
  1. Wrap your corn tortillas in a paper towel and microwave for 30 seconds to heat them up so they are flexible.
  2. Spread about 1/2 cup of enchilada sauce over the bottom of a microwave-safe rectangle casserole dish.
  3. Mix the chicken with any desired filling ingredients and about 1 cup of enchilada sauce.
  4. Dip each tortilla in the remaining enchilada sauce. Fill each tortilla with 2 1/2-3 Tablespoons of filling, and roll. Place in the pan, seam side down, and repeat with the remaining tortillas and filling.
  5. Spread any remaining enchilada sauce over the top of the enchiladas. Sprinkle with the shredded cheese.
  6. Microwave for 5-7 minutes, or until the cheese is melted, the sauce is bubbly, and the enchiladas are heated through. Enjoy!
Dorm food can get repetitive after a while so it can be fun to spice it up with something other than the usual ramen. Recipe Joke: What do you call a tiny enchilada? An enchilittle!