- 1 of 3 In a medium-size bowl, blend bean dip and enchilada sauce. Place 1 cup of the sauce in a second bowl. Remove skin from chicken (if needed); cut into strips. Add to sauce in second bowl. Spread 1-1/2 cup of the remaining sauce on bottom of a 13 x 9 x 2-inch baking dish.
- 2 of 3 Wrap tortillas in damp paper towels and microwave for 1 minute. Spread 1/4 cup of the chicken mixture in a thin strip down center of each tortilla. Roll up. Transfer to dish in 2 rows of 6 enchiladas. Top with remaining sauce; sprinkle with cheese.
- 3 of 3 Cover with plastic wrap, venting a corner. Microwave on 60% power for 12 minutes, rotating halfway through.
Servings Per Recipe: 6
Per Serving: 65 mg chol., 10 g Fat, total, 5 g sat. fat, 1069 mg sodium, 7 g fiber, 347 kcal cal., 35 g carb., 29 g pro.