Cheese and Chicken Enchiladas
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 3 servings.
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
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 chiles
-
1/4 cup chicken broth
-
2 teaspoons chili powder
-
1/2 teaspoon ground cumin
-
6 flour tortillas (8 inches), warmed
-
4 ounces Velveeta, cubed
-
1/2 cup diced fresh tomato, divided
-
2 tablespoons 2% milk
Directions
-
1.
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.
-
2.
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.
-
3.
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.
Nutrition Facts
2 each: 676 calories, 32g fat (15g saturated fat), 124mg cholesterol, 1549mg sodium, 62g carbohydrate (6g sugars, 2g fiber), 38g protein.
© 2024 RDA Enthusiast Brands, LLC