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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 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.
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