Chicken Enchiladas

Name: Chicken Enchiladas
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

13 ingredients

11 steps

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

Directions

1

Microwave onion, garlic and oil in a 2-quart casserole on High for 2 to 3 minutes until tender.
2

Stir in chicken, chilies, broth and seasonings.
3

Microwave on High 4 minutes until thoroughly heated.
4

Add cream cheese; stir until melted.
5

Spoon 1/2 cup chicken mixture onto each tortilla.
6

Roll up.
7

Place seam side down in an 8-inch microwavable baking dish.
8

Microwave Velveeta and 1/4 cup tomato in bowl on High for 2 to 3 minutes, stirring after each minute until cheese is melted.
9

Pour sauce over tortillas.
10

Top with remaining tomato.
11

Microwave on High 6 to 8 minutes until heated through, turning dish after 3 minutes.