| This recipe is liked by 3 person(s). |
Cheesy Chicken Enchiladas
Nb persons: 6
Yield:
Preparation time:
Total time:
Source: Rose Teapot
| 1/2 c. | chopped onion |
| 1 | garlic cloves, minced |
| 2 c. | chopped cooked chicken |
| 1 can (4 oz.) | chopped green chilies |
| 1/4 c. | chicken broth |
| 2 tsp. | chili powder |
| 1 tsp. | ground cumin |
| 6 (6") | flour tortillas |
| 4 oz. | cream cheese, cubed |
| 2 Tb. | milk |
| 1/2 can | diced tomatoes with green chilies |
Combine onion, garlic, chicken, chilies, broth and seasonings. Microwave on HIGH 4 minutes or until thoroughly heated. Add cream cheese; stir until cream cheese is melted. Spoon 1/3 c. chicken mixture onto each tortilla; roll up. Place seam side down, in 8" square microwave-safe baking dish. Microwave Velveeta, milk and 1/4 c. Rotel in medium microwave-safe bowl on HIGH 2-3 minutes or until melted, stirring after each minute. Pour sauce over tortillas. Microwave on HIGH 6-8 minutes or until thoroughly heated, turning dish after 3 minutes.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.