As if chicken enchiladas weren't already quick and easy to make, we've made them even quicker and easier with microwave cooking.
What You Need
Original recipe yields 4 servings
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
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Let's 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.
For a spicier dish, top with 1/4 cup jalapeno pepper slices before microwaving.
Garnish with chopped cilantro just before serving.
Serve this tasty main dish with a mixed green salad for a quick-and-easy weekday meal.
Calories From Fat
% Daily Value*
Total Fat 29g
Saturated Fat 16g
Trans Fat 1g
Total Carbohydrates 36g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 servings.
* 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.