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Main dishes

Microwave Chicken Enchiladas

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Microwave Chicken Enchiladas recipe
photo by:
kraft
time
prep:
10 min
total:
20 min
servings
total:
4 servings
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What You Need

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 Deli Fresh Southwestern Seasoned Chicken Breast, chopped
2
 green onions, sliced
8
 corn tortillas
2
tsp. oil

Make It

COMBINE VELVEETA, 1/2 cup tomatoes and milk in microwaveable bowl. Microwave on HIGH 2 to 4 min. or until VELVEETA is completely melted, stirring after each minute. Mix reduced-fat cream cheese, chicken and onions.

BRUSH tortillas with oil. Stack 4 tortillas on microwaveable plate. Microwave 30 sec. or just until softened; set aside. Repeat with remaining tortillas.

SPOON about 1/4 cup chicken mixture down center 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.

Kraft Kitchens Tips

Serving Suggestion
Serve this tasty main dish with a mixed green salad for a quick-and-easy weekday meal.
Special Extra
For a spicier dish, top with 1/4 cup jalapeno pepper slices before microwaving.
Special Extra
Garnish with chopped cilantro just before serving.
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