Quick and Easy Mama's Enchiladas

I admit, we don't do a lot of Mexican in this house.  Jenn and I do like things like this but well ... Hubby not so much.

But I can see this as a great "care package" for her going back to school to share with her roommates for a nice Sunday night meal.  Or to have as "leftovers" during the week.

Ingredients

• 1 lb./455 g ground beef or chicken 
• ½ tbsp. Southwest Chipotle Seasoning
• 1 small onion, chopped in Chop ’N Prep Chef
• 10 oz./285 g can enchilada sauce
• 1¾ cups shredded cheese, Mexican blend
• 10 tortillas

Instructions

1. Combine ground meat, Southwest Chipotle and chopped onion in TupperWave® Stack Cooker Colander. Place in 1¾-qt./1.75 L casserole, cover and microwave on high power 6 minutes or until fully cooked.
2. Place cooked meat mixture, ½ cup enchilada sauce, 1 cup cheese in base of Quick Chef® Pro System, fitted with blade attachment. Turn handle until ingredients are well combined.
3. Place ¼ cup meat mixture into one tortilla. Place enchilada, seam side down, in TupperWave Cook-It Rectangular. 6 enchiladas at a time will fit.
4. Top enchiladas with ¼ cup of enchilada sauce and sprinkle with ½ cup cheese.
5. Cover and microwave on high power 2 minutes or until cheese is melted.
6. Use remaining meat mixture to make 4 more enchiladas . Top with remaining sauce and cheese. Cover and microwave on high power 2 minutes more.

Note:

If reheating from frozen cook at 50% power for 10-12 minutes or you can defrost and reheat at 50-70% power for 5-8 minutes. Always remove seal and place cover on top.

As always, any of the Tupperware pieces that you don't have already, can be purchased on my Tupperware Site.