Can enchiladas be made in the DCB instead of the oven?

[Nep2nfly]

Does anyone currently make enchiladas (or burritos) in the DCB instead of the oven? One of my customers makes this weekly for her family and wants to know if it can be done (well) in the microwave. Have any of you tried it? She also wants to know what the general time conversion for casseroles done in the oven would be if done in the DCB in the microwave. She just bought the DCB and is already singing its praises for how it cooks meat. She is one of those folks who has a ton of influence on everyone else in her social circles and could easily sell this thing to everyone she knows. I would love to help her out on this. I may try it myself next week if no one knows. Thanks for your help!

 

[cookingwithbecky]

The Mexican Lasagna from Season's best is a great fool proof microwave enchalada alternative. Done it at many shows with great success. YOu can find it on CC - I believe it was Seasons Best Summer 2009...?

 

[menehune]

I haven't tried this yet, but my coworker tried it and she said it was good:

Easy Enchiladas (ready in 15 minutes)
1 lb (about 3) boneless, skinless chicken breasts
1 can Rotel tomatoes with green chilies
1 cup shredded cheddar cheese
1 can (13-15 oz) enchilada sauce
6-10 flour or corn tortillas (whichever you prefer!)

Place chicken in Deep Covered Baker. Pour tomatoes and green chilis over chicken and bake in microwave on high for 10 minutes. Place chicken and some of the tomatoes and green chilis into a Stainless Mixing Bowl. Chop with Salad Choppers. Discard remaining liquid. Scoop 2 large scoops of chicken into each tortilla, sprinkle with cheese, and roll tightly. Place back in deep covered baker, cover with enchilada sauce and more cheese. Microwave on high for 2-3 minutes or until cheese is melted. Serve with salsa, guacamole, and sour cream.