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Cheese and Chicken Enchiladas

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

3 ServingsPrep/Total Time: 20 min.

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

Directions

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

2 of 2

Cheese and Chicken Enchiladas (continued)

Directions (continued)

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. Yield: 3 servings.

Nutrition Facts: 2 enchiladas equals 676 calories, 32 g fat (15 g saturated fat), 124 mg cholesterol, 1,549 mg sodium, 62 g carbohydrate, 2 g fiber, 38 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.