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
• 1 tsp. ground cumin
• 4 oz. cream cheese
• 6 flour tortillas
• 1/4 lb. Velveeta
• 2 Tbsp. milk
• 1/2 c. chopped tomato, divided

1. Saute onion and garlic in oil. Stir in chicken, chilies, broth and seasonings.
2. Bring to a boil. Add cream cheese.
3. Stir until melted. Spoon 1/3 cup mixture onto each tortilla. Roll up.
4. Place seam side down in an 8-inch pan.
5. Microwave Velveeta, milk and tomato on High 2 to 3 minutes until melted. Pour cheese over enchiladas.
6. To keep warm, place in a 350u0b0 oven or you can microwave them.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=967539 (may not work)