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    Microwave Chicken Enchiladas


    Source of Recipe


    kraft.com

    List of Ingredients




    1/2 lb. (8 oz.) VELVEETA Mexican
    1 cup chopped tomatoes divided
    1/4 cup fat free milk
    8 oz. PHILADELPHIA Light Cream Cheese Spread
    1 pkg. (6 oz.) OSCAR MAYER Southwestern Seasoned Chicken Breast Strips
    1/4 cup green onion slices
    8 corn tortillas
    2 tsp. oil

    Recipe



    COMBINE VELVEETA, 1/2 cup of the tomatoes and the milk in microwaveable bowl. Microwave on HIGH 2 to 4 min. or until VELVEETA is completely melted, stirring after each min.; set aside. Mix cream cheese, chicken and onions in medium bowl until well blended.

    BRUSH tortillas lightly with oil. Stack 4 of the tortillas on microwaveable plate. Microwave 30 sec. or just until softened; set aside. Repeat with remaining tortillas.
    SPOON about 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in 12x8-inch microwaveable dish. Top with VELVEETA sauce; sprinkle with remaining 1/2 cup tomatoes. Microwave 10 min. or until heated through, turning dish every 3 min.

 

 

 

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