In a microwave safe baking dish, microwave butter, green onions, and bell peppers, uncovered on High for 2 minutes.Stir in water and packaged rice and sauce; continue to microwave for 10 more minutes.
Stir in beans, 1 cup of cheese, tomatoes, and chicken. Spread approximately 3/4 cup of filling on each tortilla and roll up.
Spray a 9x13 microwave safe baking dish with cooking spray and arrange enchiladas seamside down. Top with salsa and remaining cheese. Cover with plastic wrapa nd microwave on high for 8 minutes, turning dish every 2 minutes.
Let stand 5 minutes before removing plastic wrap. Rolled enchiladas may be covered with plastic wrat and refrigerated for up to 6 hours. Top with sauce and cheese just before heating.
Serving
Suggestions
Serve with chips, shredded lettuce, sour cream, and guacamole.
Originally Submitted
1/1/2011
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