Microwave Chicken Enchiladas

• 1/2 lb. (8 oz.) Mexican VELVEETA, cut into 1/2-inch cubes
• 1 cup chopped tomatoes, divided
• 1/4 cup fat-free milk
• 1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese
• 1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Southwestern Seasoned Chicken Breast Strips, chopped
• 2 green onions, sliced
• 8 corn tortillas
• 2 tsp. oil

1. Combine VELVEETA, 1/2 cup tomatoes and milk in microwaveable bowl.
2. Microwave on HIGH 2 to 4 min.
3. or until VELVEETA is completely melted, stirring after each minute.
4. Mix reduced-fat cream cheese, chicken and onions.
5. Brush tortillas with oil.
6. Stack 4 tortillas on microwaveable plate.
7. Microwave 30 sec.
8. or just until softened; set aside.
9. Repeat with remaining tortillas.
10. Spoon about 1/4 cup chicken mixture down center of each tortilla; roll up.
11. Place, seam-sides down, in 12x8-inch microwaveable dish.
12. Top with VELVEETA sauce and remaining tomatoes.
13. Microwave 10 min.
14. or until heated through, turning dish every 3 min.

velveeta, tomatoes, milk, philadelphia, chicken, green onions, corn tortillas, oil

Taken from www.kraftrecipes.com/recipes/-16127.aspx (may not work)