Microwave Chicken Enchiladas

By carol gorman

As if chicken enchiladas weren't already quick and easy to make, we've made them even quicker and easier with microwave cooking.

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Ingredients

• 200 g Velveeta Process Cheese Product, cut into 1/2-inch cubes
• 1 cup chopped tomatoes, divided
• 1/4 cup skim milk
• 175 g (about 3/4 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, softened
• 2 cups chopped cooked chicken
• 2 green onions, sliced
• 8 corn tortillas (6 inch)
• 2 tsp. oil

Details

Servings 4
Preparation time 10mins
Adapted from kraftcanada.com

Preparation

Step 1

Combine Velveeta, 1/2 cup tomatoes and milk in microwaveable bowl. Microwave on HIGH 2 to 4 min. or until Velveeta is completely melted and mixture is well blended, stirring after each minute. Combine cream cheese spread, chicken and onions.

Brush tortillas with oil. Stack 4 tortillas on microwaveable plate. Microwave on HIGH 30 sec. or just until tortillas are softened. Repeat with remaining tortillas.

Spoon about 1/4 cup chicken mixture down centre of each tortilla; roll up. Place, seam sides down, in 12x8-inch microwaveable dish. Top with Velveeta sauce and remaining tomatoes. Microwave 10 min. or until heated through, turning dish every 3 min.