Enchiladas - Chicken Or Turkey - cooking recipe

Ingredients

2 c. cut up cooked chicken or turkey
1 can (4 oz.) chopped green chilies, drained
1 medium tomato, chopped (about 3/4 c.)
1 medium onion, chopped (about 1/2 c.)
1 clove garlic, finely chopped
8 (6-inch) flour tortillas
guacamole or 1 container (6 oz.) frozen avocado dip, thawed
1 c. shredded Cheddar cheese (4 oz.)

Preparation

Mix chicken, chilies, tomato, onion and garlic in 1 1/2-quart casserole.
Cover tightly and microwave on High 5 to 6 minutes, stirring after 2 minutes, until hot.
Stack 4 of the tortillas on 10-inch plate.
Cover tightly and microwave on High 20 to 30 seconds or until hot.
Place about 1/3 cup chicken mixture down center of each tortilla; top each with about 1 tablespoon of the guacamole.
Roll tortillas around filling.
Arrange enchiladas, seam sides down, on plate.
Sprinkle with 1/2 cup of the cheese. Microwave, uncovered, on High 2 to 3 minutes or until enchiladas are hot and cheese is melted.
Repeat with remaining tortillas. Serve with taco sauce, if desired.