I use microwave cookware made by Tupperware for these recipes. Try what you have, but I don't recommend glass or corningware.
Southwest Chicken Enchiladas
1 lb. boneless, skinless chicken breasts; cut into strips
2 Tbsp SW Chipotle Seasoning
1/2 cup chopped red pepper
1/2 cup chopped green pepper
1/2 cup chopped onion
12 corn tortillas
1 (15 oz) can enchilada sauce
1 cup shredded cheddar cheese
Place 1 cup water in base of a microwave cooker. Place veggies & chicken in shallow colander of Tupperware's oval cooker and cover. Microwave on High 5 min. Stir and microwave on High 3-5 min. more until chicken is cooked.
In base of Oval Microcooker, layer 6 tortillas, sauce, chicken mix, and cheese. Repeat until finished with cheese on top.
Cover & microwave on Med. High for 7-10 min. Recipe serves 6.
Microwave Spanish Rice
1 Tbsp butter or margarine
1 cup long grain rice
1 Tbsp Southwest Chipotle Seasoning
1 (14 1/2 oz) can chicken broth
1/2 cup salsa
Melt butter in 8-Cup Square Round Heat N Serve ~ 20 seconds. Stir in rice to coat; cover; microwave on High 2 minutes Add remaining ingredients; cover; microwave on High 3-4 min.
Mexican Lasagna
Prepare filling:
2 3-ounce packages cream cheese
2 cups chopped cooked chicken or turkey
1/3 cup milk
½ cup shredded Monterey Jack cheese (other cheese will work)
In 8 cup square-round Heat-n-Serve container (Tupperware) layer starting with the Corn tortillas, half of the chicken filling, half of the sauce. Repeat ending with the sauce.
Put ½ cup of cheese on the top and microwave at 70% power for 12-15 minutes or until it is heated thoroughly.
Sprinkle tortilla chips on top just before serving. (this is optional)
You can also garnish with chopped tomato and sliced green onions.
