Creamy Chicken And Cheese Enchiladas

• 1/2 c. chopped onion
• 1 clove garlic, 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. light cream cheese, cubed
• 6 flour tortillas (6-inch)
• 1/4 Velveeta cheese, cubed (use Mexican mild flavor)
• 2 Tbsp. milk
• 1/2 c. chopped tomato, divided

1. Microwave onion, garlic and oil in 2-quart dish on High for 2 to 3 minutes.
2. Stir in chicken, chilies, broth and seasoning. Microwave on High 4 minutes.
3. Add cream cheese; stir until melted. Spoon 1/3 cup chicken mixture into each tortilla.
4. Roll up and place seam side down in 8-inch square dish.
5. Microwave Velveeta, milk and 1/4 cup tomato on High for 2 to 3 minutes.
6. Stir after each minute.
7. Pour sauce over tortillas; top with remaining tomatoes.
8. Microwave on High for 6 to 8 minutes.
9. Turn after 3 minutes.
10. Makes 6 servings.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1002254 (may not work)