Creamy Chicken And Cheese Enchiladas - cooking recipe

Ingredients

1/2 c. chopped onion
1 clove garlic, minced
1 Tbsp. oil
2 c. chopped cooked chicken
1 (4 oz.) can chopped green chilies
1/4 c. chicken broth
2 tsp. chili powder
1 tsp. ground cumin
4 oz. light cream cheese, cubed
6 flour tortillas (6-inch)
1/4 Velveeta cheese, cubed (use Mexican mild flavor)
2 Tbsp. milk
1/2 c. chopped tomato, divided

Preparation

Microwave onion, garlic and oil in 2-quart dish on High for 2 to 3 minutes.
Stir in chicken, chilies, broth and seasoning. Microwave on High 4 minutes.
Add cream cheese; stir until melted. Spoon 1/3 cup chicken mixture into each tortilla.
Roll up and place seam side down in 8-inch square dish.
Microwave Velveeta, milk and 1/4 cup tomato on High for 2 to 3 minutes.
Stir after each minute.
Pour sauce over tortillas; top with remaining tomatoes.
Microwave on High for 6 to 8 minutes.
Turn after 3 minutes.
Makes 6 servings.