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Cheese and Chicken Enchiladas

 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.
Nutritional 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.