Cheesy Chicken Enchiladas
1/2 cup chopped onion
1 minced garlic clove
1 Tablespoon oil
2 cans cooked chicken
1/4 cup chicken broth
1 teaspoon cumin
2 teaspoons chili powder
1 can (4 oz.) chopped green chilies
4 oz. cream cheese, cubed
2 Tablespoons milk
1/4 pound Velveeta cheese, cubed
1/2 cup chopped tomato, divided
6 flour tortillas-6 inch
Microwave onion, garlic and oil in a 2 quart microwave-safe casserole dish on HIGH 2 to 3 minutes or until tender, stirring after 2 minutes. STIR in chicken, broth and seasoning. Microwave on HIGH 4 minutes or until heated. ADD cream cheese; stir until cream cheese is melted. SPOON 1/3 cup chicken mixture onto each tortilla; Roll up. Place seam side down in 8-inch square microwave-safe baking dish.
In a medium microwave bowl melt Velveeta cheese, milk and 1/4 cup tomato on HIGH 2 to 3 minutes or until cheese has melted, stirring after each minute.
Then pour sauce over tortillas; top with remaining tomatoes. Microwave on HIGH 6 to 8 minutes or until thoroughly heated, turning after 3 minutes. Serve.
Have a great day!