• 1 cup enchilada sauce, divided
  • 5 flour, fajita-size tortillas
  • 1 cup cooked chicken, chopped or shredded
  • 1 cup finely shredded Mexican-style cheese
  • To serve: Cilantro, sour cream, pico de gallo, hot sauce


  1. Spread 1/2 cup enchilada sauce into the bottom of a microwave-safe 8x8-inch baking dish; set aside.
  2. In a medium bowl, mix together chicken, 3/4 cup cheese and 1 packet of hot sauce if desired.
  3. Place tortillas on a clean work surface and fill with the chicken and cheese mixture. Wrap tightly and place into prepared pan. Repeat with remaining enchiladas.
  4. Top enchiladas with remaining cheese.
  5. Wrap glass pan loosely with plastic wrap and microwave for 5 to 7 minutes or until cheese has melted and enchiladas are cooked through.
  6. Serve with desired toppings.