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
2 tsp. chili powder
1 tsp. ground cumin
4 oz. cream cheese, cubed
6 (6-inch) flour tortillas
1/4 lb. Velveeta, cubed
2 Tbsp. milk
1/2 c. chopped tomato, divided

Preparation

Microwave onion, garlic and oil in a 2-quart casserole on High for 2 to 3 minutes until tender.
Stir in chicken, chilies, broth and seasonings.
Microwave on High 4 minutes until thoroughly heated.
Add cream cheese; stir until melted.
Spoon 1/2 cup chicken mixture onto each tortilla.
Roll up.
Place seam side down in an 8-inch microwavable baking dish.
Microwave Velveeta and 1/4 cup tomato in bowl on High for 2 to 3 minutes, stirring after each minute until cheese is melted.
Pour sauce over tortillas.
Top with remaining tomato.
Microwave on High 6 to 8 minutes until heated through, turning dish after 3 minutes.