Easy Microwave Chicken Enchiladas

Ingredients

• 539 g (19 oz)mild red enchilada sauce
• 2 cups (about 280 g)shredded rotisserie chicken
• 15 ml (1 tablespoon) from 1 packet (24 g/0.85 oz)chicken taco seasoning mix
• 170 g (6 oz), about 360 ml (1½ cups)shredded Mexican cheese blend
• 8 (15 cm/6-inch)corn tortillas
• 45 ml (3 tablespoons)chopped fresh coriander
• 180 ml (¾ cup)sour cream

Instructions

1. 1

   Mix the filling

   In a medium bowl, combine 120 ml (½ cup) of the enchilada sauce with the chicken, seasoning mix and 180 ml (¾ cup) of the cheese.

2. 2

   Fill the tortillas

   Coat an 20 cm (8-inch), 2-quart microwave-safe square baking dish with cooking spray. Spread 120 ml (½ cup) of enchilada sauce over the base. Fill one tortilla at a time with a heaped 60 ml (¼ cup) of the chicken mixture, roll it closed and place it seam-side down in the dish. Repeat with the remaining tortillas.

3. 3

   Add the topping

   Pour the remaining enchilada sauce over the tortillas and scatter over the remaining 180 ml (¾ cup) of cheese.

4. 4

   Microwave and serve

   Microwave uncovered on High for 9–10 minutes, until the cheese has melted and the enchiladas are hot throughout. Finish with the coriander and serve with the sour cream.

What are chicken enchiladas?

Enchiladas are a Mexican dish of tortillas rolled around a filling and covered with chilli sauce before cooking. This version uses cooked rotisserie chicken and a prepared mild red sauce for a convenient, microwave-friendly take.

The method layers sauce underneath and over the rolls, helping the tortillas heat through while the cheese melts on top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 575 calories, 38g protein, 50g carbs, 29g fat.

The tortillas and enchilada sauce contribute most of the carbohydrates, while cheese and sour cream account for much of the fat. Chicken and cheese provide most of the protein. Serve an enchilada portion with a generous salad or vegetables to round out the plate.

Choose the right chicken

Rotisserie chicken: Shredded cooked chicken keeps the preparation quick and mixes easily with the seasoning and cheese. Remove any bones and pull the meat into small, even pieces so it is easy to portion into the tortillas.

Seasoning: The recipe uses one tablespoon from a packet, rather than necessarily using the whole packet. Measure it as written so the filling does not become too strongly seasoned.

Rolling and arranging

Warm tortillas: Corn tortillas can split if they are cold or dry. If yours are stiff, warm them briefly before filling so they bend more readily.

Seam side down: Place each roll with its join against the dish. This helps it stay closed while the sauce and cheese heat.

Getting the texture right

Sauce coverage: Spread the first portion across the bottom, then cover the rolled tortillas with the remainder. This helps prevent dry edges during microwaving.

Doneness: The cheese should be melted, and the filling should be hot throughout. Microwave power varies, so check at 9 minutes and continue for the remaining time if needed.

Microwave timing and dish

Dish size: Use a microwave-safe square dish with a 2-quart capacity so the enchiladas fit in a single layer. Avoid covering it, as the recipe specifies microwaving uncovered.

Rest briefly: Let the dish stand for a short moment before serving; the sauce and filling will be very hot straight from the microwave.

What to serve alongside

Fresh sides: Serve with a crisp green salad, sliced tomatoes or steamed vegetables for contrast with the soft, saucy tortillas.

Toppings: Coriander and sour cream are the finishing touches in this recipe. Add them just before serving so the herbs stay fresh and the sour cream remains cool.

Recipe notes & tips

• Shred the chicken into small pieces so it distributes evenly among the tortillas.
• Measure the sauce portions before assembling to keep some for the base and some for the topping.
• Fill each tortilla with a heaped quarter-cup measure for more even rolls.
• Check that your baking dish is microwave-safe and fits comfortably in your microwave.
• Add the coriander and sour cream at the table for the freshest finish.

Variations

• Add black beans: Mix drained beans into the chicken filling for a heartier version.
• Use a hotter sauce: Swap the mild enchilada sauce for a spicier variety if you prefer more heat.
• Change the cheese: Use grated cheddar or Monterey Jack in place of the Mexican cheese blend.
• Add sweetcorn: Stir drained sweetcorn through the chicken mixture before filling the tortillas.
• Finish with lime: Serve with lime wedges for a bright, tangy accent.

Common mistakes to avoid

• Overfilling tortillas: Too much mixture makes them difficult to roll; keep to a heaped quarter cup per tortilla.
• Skipping the sauce underneath: The tortilla bases can dry out; spread the measured sauce over the dish first.
• Placing rolls seam-side up: They may loosen as they heat; arrange them with the seam against the dish.
• Using a dish that is too small: Crowded tortillas may not heat evenly; use a 2-quart square microwave-safe dish.
• Stopping before the centre is hot: If the filling is not heated through after 9 minutes, microwave for the remaining minute.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in the microwave until hot throughout, adding a little sauce if the tortillas seem dry; keep the sour cream separate until serving.

Frequently asked questions