CHEESE AND CHICKEN ENCHILADAS

Cheese and Chicken Enchiladas image

This Southwestern favorite relies on the microwave to make fast work out of dinner. Easy and mild, they're perfect for the whole family. -Christine Taylor of Greenfield, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 3 servings.

Number Of Ingredients 12

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Ingredients

1/2 cup chopped onion
1/2 teaspoon minced garlic
1 package (9 ounces) frozen diced cooked chicken breast, thawed and chopped
4 ounces cream cheese, cubed
1 can (4 ounces) chopped green chilies
1/4 cup chicken broth
2 teaspoons chili powder
1/2 teaspoon ground cumin
6 flour tortillas (8 inches), warmed
4 ounces process cheese (Velveeta), cubed
1/2 cup diced fresh tomato, divided
2 tablespoons milk

Steps:

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 chilies, 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 process cheese, 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.

Nutrition Facts : Calories 676 calories, Fat 32g fat (15g saturated fat), Cholesterol 124mg cholesterol, Sodium 1549mg sodium, Carbohydrate 62g carbohydrate (6g sugars, Fiber 2g fiber), Protein 38g protein.