Chicken Enchiladas Microwave Recipe

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Move over, Hamburger Helper. Your days are numbered. This Chicken Enchiladas Microwave Recipe is easy to make and infinitely more delicious than anything out of a box. And they’re made in the microwave—so there’s minimal cleanup involved.

Plus, it’s perfect for busy moms on the go. You can have a delicious dinner in just minutes! So what are you waiting for? Get started today!

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Ingredients for Chicken Enchiladas

For the Enchiladas
Enchilada Sauce
Corn Tortillas (GF)
Cooked Chicken
Shredded cheese (Cheddar, Monterey Jack, Colby, etc.)
For the Enchilada Sauce
Oil
Flour blend
Chili Powder
Ground Cumin
Garlic Powder
Onion Powder
Dried Oregano
Salt, to taste
Chicken Broth
Water

How To Make Easy Chicken Enchiladas Microwave Recipe

If your tortillas were stored in the fridge, or are not very flexible, wrap them in a paper towel and microwave for 30 seconds to heat them up.
Spread about ½ cup of enchilada sauce over the bottom of a 9×13 glass (microwave safe) pan.
Mix the cilantro, chicken, and about 1 cup of enchilada sauce together so that they are evenly combined.
Fill each tortilla with 2½-3 Tablespoons of filling, and roll. Place in the pan and repeat with the remaining tortillas and filling.
Spread any remaining enchilada sauce over the top of the enchiladas. Sprinkle with the shredded cheese.
Microwave for 5-7 minutes, or until the cheese is melted, the sauce is bubbly, and the enchiladas are heated through.

For the Enchilada Sauce

In a saucepan mix together all the spices, the flour, and the oil.
Heat while whisking until fragrant about 3-5 minutes (you want the floury taste to cook out also.)
While whisking add the chicken broth and water and whisk until smooth.
Heat until the sauce comes to a boil, and then simmer for 2-3 minutes or until the sauce is thickened.

Where Do Enchiladas Come From?

Enchiladas were first made in Mexico, where it has been done since at least Aztec times to wrap meals in tortillas. Traditional meals for residents of the Valley of Mexico’s lake region included maize tortillas rolled or folded around tiny fish.

Can You Reheat Chicken Enchiladas in the Microwave?

Yep! Here’s how you reheat enchiladas in the microwave: Put the enchiladas on a plate that’s safe for the microwave, and remember to poke a few tiny holes in them so that steam can escape and the enchiladas don’t blow up. The microwave dish should be covered and heated on high for 2 minutes.

Will Microwave Cook Undercooked Chicken?

Yes. It’s crucial to move the partially cooked food to the other heat source as soon as possible when preparing food in the microwave to finish cooking on the grill or in a regular oven. Never store partially cooked food for later use.

Things You Might Need To Make This Recipe:

Sweese 8×8 inch Square Porcelain Baking Dish with Double Handles – Non-Stick Oven Casserole Pan for Brownie, Lasagna, Roasting – Great for Serving or Cooking Pyrex 3 Piece Glass Mixing Bowl Set with 1, 1.5, 2.5 Quart Mixing Bowls for Kitchen, Baking, and Storage, Microwave, Freezer, and Dishwasher Safe , Proudly Made in the USA Mission Foods Carb Balance Flour Tortillas (8 ct., 12 oz.) (pack of 2)

Don’t forget to check out our other microwave meals!

Microwave Chicken Enchiladas

Yield: 1

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

This easy chicken enchilada microwave recipe is perfect for a quick and delicious meal.

Ingredients

For the Enchiladas
2½-3 cups Enchilada Sauce
12 Corn Tortillas
2 cups Cooked Chicken, (shredded or diced)
1 cup Cheese, (shredded ( cheddar, Monterey jack, Colby, etc.))
For the Enchilada Sauce
3 Tablespoons Oil
3 Tablespoons Flour
1 Tablespoon Chili Powder
2 teaspoons Ground Cumin
2 teaspoons Garlic Powder
2 teaspoons Onion Powder
1 teaspoon Dried Oregano
Salt (to taste)
1½ cups Chicken Broth
1½ cups Water