Cheese and Chicken Enchiladas

Total Time Prep/Total Time: 20 min.
Yield 3 servings
Test Kitchen Approved
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.

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
Recipe Creator

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