Ingredients
1/2 cup chopped onion1/2 teaspoon minced garlic1 package (9 ounces) frozen diced cooked chicken breast, thawed and chopped4 ounces cream cheese, cubed1 can (4 ounces) chopped green chiles1/4 cup chicken broth2 teaspoons chili powder1/2 teaspoon ground cumin6 flour tortillas (8 inches), warmed4 ounces Velveeta, cubed1/2 cup diced fresh tomato, divided2 tablespoons 2% milk
Preparation
In a large microwave-safe bowl, combine onion and garlic. Cover and microwave on high for 30-60 seconds or until onion is tender, stirring twice. Stir in the chicken, cream cheese, green chiles, broth, chili powder and cumin. Cover and microwave on high for 45-90 seconds or until cream cheese is melted, stirring twice.
Spoon about 1/3 cup down the center of each tortilla. Roll up and place seam side down in an ungreased microwave-safe 8-in. square dish.
In a microwave-safe bowl, combine the Velveeta, 1/4 cup tomato and milk. Microwave, uncovered, on high for 30-60 seconds or until cheese is melted, stirring twice; drizzle over enchiladas. Top with remaining tomato. Microwave enchiladas, uncovered, on high for 45-90 seconds or until heated through.
