- INGREDIENTS:
- 3 tortillas – whole grain or corn (I always get corn)
- Microwaveable brown rice – 1 packet
- 1 can of black beans
- 1 bag of frozen fajita veggies (or you can get the steamable kind)
- Rotisserie chicken- 1 cup
- 1 can of enchilada sauce – I typically use 1/3 – 1/2 for each batch of enchiladas
- Toppings: shredded cheese, salsa, avocado
- DIRECTIONS:
- Put your microwavable rice in the microwave right away! Takes 90 seconds on average. Cook according to instructions
- Get your vegetables ready – you will microwave those next
- While your rice/veggies are in the microwave, open your black beans, drain them.
- Place chicken, the beans, rice and veggies in a tortilla, roll them, place in a microwaveable dish, and cover with the enchilada sauce and cheese. Microwave until the cheese is melted on top (typically 60-90 seconds)
- Top with salsa, avocado, etc and enjoy!
- TIPS: I buy a plate that has raised edges on it so it is like a combo plate-bowl. The one I got was 4 dollars, and it is the best purchase because you can make saucy dishes (enchiladas, curry) in it. You can also make this in a tupperware so you are ready to go for meal prep!
- Pros: I love enchiladas. I really, really love enchiladas in the oven. So, this recipe helps curb my craving while I only have a microwave. I fill these with tons of veggies, fiber, and grains to try and compensate for the ridiculous amount of cheese I put on these!
- Cons: This recipe takes more steps than the average meal because you have to microwave various items of this. I think this meal took me about 20 minutes to make the first time, but now takes 15 minutes or so to make because I know the best order to get things in the microwave. These are good for a few days of meal prep, but overtime, the enchiladas get soggy and fall apart.
Enchiladas- Microwave Style
Cooking in Clerkship 