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Serve with a mixed green salad and your favorite fruit.
Wrap tortillas in dampened paper towels. Microwave 1 to 2 minutes or until softened.
Microwave onion and butter in 2-quart microwavable bowl on HIGH 2 to 4 minutes or until crisp-tender, stirring after 2 minutes. Stir in VELVEETA and milk. Microwave 5 to 7 minutes or until VELVEETA is melted, stirring every 3 minutes. Add chicken and olives; mix well. Assemble enchiladas as directed; place, seam sides down, in microwavable 12x8-inch baking dish. Cover with plastic wrap; vent. Microwave 3 minutes or until thoroughly heated, turning dish after 1-1/2 minutes.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Very good. I used smoked sausage but it was hard to keep lit.
This is super simple and delicious!!!! Yummy!! I've made it many times and everytime added or substitued ingredients.
This recipe is a keeper. Quick and easy to make. I extended the heating time to 20 minutes. This is great for a quick and delicious week night dinner.