Title: Chicken Enchiladas
Categories: Microwave, Poultry
Yield: 6 Servings

1 1/2 c Chicken; cooked and shredded
2 tb Diced green chiles
1/2 lb Ricotta cheese
1 Egg; slightly beaten
1 c Green Onions; Chopped, Stems
-And Tops
1 c Jack cheese; shredded
8 Flour tortillas
1 cn Enchilada sauce; (16 ounce)
1/2 c Cheddar cheese; shredded

In a medium size bowl combine chicken, Ricotta and Jack cheeses, chiles,
egg and onion. Wrap tortillas in a paper towel. Microwave at high (100%)
until pliable, 45 seconds to 1 minute. Place filling in tortillas and roll,
jelly roll fashion. Pour half the enchilada sauce in the bottom of a 2
quart oblong baking dish. Place enchiladas in dish and pour remaining sauce
over top. Cover with wax paper. Microwave at high (100%) until heated
through, 8 to 10 minutes. Sprinkle with Cheddar cheese. Microwave at high
(100%) until cheese is melted, 1 to 2 minutes. Makes 6 servings.

Recipe by: diane@keyway.net

Posted to recipelu-digest Volume 01 Number 213 by "Diane Geary"
on Nov 7, 1997