Cheesy Chicken Enchiladas - cooking recipe

Ingredients

1/2 c. chopped onion
1 garlic clove, minced
1 Tbsp. oil
2 c. chopped, cooked chicken
1 (4 oz.) can chopped green chilies
1/4 c. chicken broth
1 tsp. ground cumin
4 oz. cream cheese
6 flour tortillas
1/4 lb. Velveeta
2 Tbsp. milk
1/2 c. chopped tomato, divided

Preparation

Saute onion and garlic in oil. Stir in chicken, chilies, broth and seasonings.
Bring to a boil. Add cream cheese.
Stir until melted. Spoon 1/3 cup mixture onto each tortilla. Roll up.
Place seam side down in an 8-inch pan.
Microwave Velveeta, milk and tomato on High 2 to 3 minutes until melted. Pour cheese over enchiladas.
To keep warm, place in a 350\u00b0 oven or you can microwave them.