Prep: 15 Mins Cook: 7 Mins
Almonds and a creamy white sauce set these apart from your usual Mexican fare. By microwaving these flavor-packed enchiladas, you cut as much as a half hour from the cooking time.

Chicken and Cheese Enchiladas


  • 1 cup chopped peeled onion
  • 1 clove garlic, crushed
  • 3 roasted boneless, skinless chicken breasts, shredded
  • 1 cup toasted slivered almonds, divided
  • 1 1/2 cup grated cheddar cheese, divided
  • 1 1/2 cup grated Monterey Jack cheese, divided
  • 1 can (4-oz.) ORTEGA Diced Green Chiles, drained
  • 1 can (2.25-oz.) sliced black olives, drained
  • 1 teaspoon crushed dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 cup 2% milk
  • 2 tbls. chopped fresh cilantro
  • 12 flour tortillas


In a microwave-safe dish, combine onion and garlic; cook on HIGH for 3 minutes. Stir in shredded chicken, half of the almonds, ½ cup Cheddar cheese, ½ cup Monterey Jack cheese, chiles, olives, oregano and cumin; mix well. Set aside.

In another microwave-safe dish stir together evaporated milk and milk; cook on HIGH for 2 minutes. Blend in remaining Cheddar cheese, remaining Monterey Jack cheese and cilantro; stir until smooth and blended.

Divide chicken mixture among the tortillas, roll them up and place in a microwave-safe baking dish. Pour milk mixture on top and sprinkle with remaining almonds. Cover and cook on HIGH for 2 minutes or until bubbly. Serve with sour cream and salsa.

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