Chicken Enchiladas

Ingredients

• 1 lb (450 g) boneless, skinless chicken breast
• 3 tsp Fajita Seasoning, divided
• 2 bell peppers
• ¹⁄₄ red onion
• 1 can (28 oz/796 ml) crushed tomatoes
• 2 tsp Nacho Cheese Dip Mix
• 1 tbsp Poco Picante Salsa Mix
• 1 cup grated cheese, your choice
• 8 whole-grain or corn tortillas

Preparation

1. Thinly slice chicken; place in Multipurpose Steamer. Stir in 1 tsp fajita seasoning; cover and microwave on high, 3−5 min.
2. Meanwhile, chop peppers. Thinly slice onion.
3. Remove cooked chicken to a large bowl. Set aside.
4. In steamer (don’t wash), combine peppers, onions, tomatoes, remaining 2 tsp fajita seasoning, dip mix, and salsa mix. Cover and microwave on high until peppers are soft and sauce is hot, 3 min.
5. Measure 1 cup sauce into bowl with chicken. Stir in 1⁄2 cup cheese.
6. Divide chicken mixture between tortillas. Roll up and place seam-side down in sauce in steamer. Sprinkle remaining cheese over top. Cover; microwave on high until cheese melts, 2 min.