Cheesy Chicken Enchiladas

• 1/2 c. chopped onion
• 1 garlic clove, minced
• 1 Tbsp. oil
• 2 c. chopped, cooked chicken
• 1 (4 oz.) can chopped green chilies
• 1/4 c. chicken broth
• 2 tsp. chili powder
• 1 tsp. ground cumin
• 4 oz. cream cheese
• 6 flour tortillas
• 1/4 lb. Velveeta cheese
• 2 Tbsp. milk
• 1/2 c. chopped tomato

1. Microwave onion, garlic and oil in a 2-quart casserole on High 2 to 3 minutes.
2. Stir in chicken, chilies, broth and seasonings. Microwave on High 4 minutes.
3. Add cream cheese; stir until melted. Spoon 1/3 cup chicken mixture onto each tortilla; roll up.
4. Place seam side down in microwave-safe baking dish.
5. Microwave Velveeta cheese, milk and 1/4 cup tomato in bowl on High for 2 to 3 minutes until cheese is melted.
6. Pour sauce over tortillas.
7. Top with remaining tomatoes.
8. Microwave on High 6 to 8 minutes until thoroughly heated.

onion, garlic, oil, chicken, green chilies, chicken broth, chili powder, ground cumin, cream cheese, flour tortillas, velveeta cheese, milk, tomato

Taken from www.cookbooks.com/Recipe-Details.aspx?id=203433 (may not work)