Cheese And Chicken Enchiladas

• 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 chilies
• 1/4 cup chicken broth
• 2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 6 flour tortillas (8 inches), warmed
• 4 ounces process cheese (Velveeta), cubed
• 1/2 cup diced fresh tomato, divided
• 2 tablespoons milk

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 chilies, 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 process cheese, 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.

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

Taken from www.tasteofhome.com/recipes/cheese-and-chicken-enchiladas/ (may not work)