Prep Time:
10 min
Total Time:
20 min
Makes:
4 servings, 2 enchiladas each
1/2 lb.
(8 oz.) VELVEETA Mexican Pasteurized Prepared Cheese Product, cut up
1 cup
chopped tomatoes, divided
1 container
(8 oz.) PHILADELPHIA Light Cream Cheese Spread
1 pkg.
(6 oz.) OSCAR MAYER Southwestern Seasoned Chicken Breast Strips, chopped
1/4 cup
green onion slices
COMBINE VELVEETA, 1/2 cup of the tomatoes and the milk in microwaveable bowl. Microwave on HIGH 2 to 4 min. or until VELVEETA is completely melted, stirring after each min.; set aside. Mix cream cheese, chicken and onions in medium bowl until well blended.
BRUSH tortillas lightly with oil. Stack 4 of the tortillas on microwaveable plate. Microwave 30 sec. or just until softened; set aside. Repeat with remaining tortillas.
SPOON about 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in 12x8-inch microwaveable dish. Top with VELVEETA sauce; sprinkle with remaining 1/2 cup tomatoes. Microwave 10 min. or until heated through, turning dish every 3 min.
Serving Suggestion
Serve this tasty main dish with a mixed green salad for a quick-and-easy weekday meal.
Jazz It Up
For a spicier dish, top with 1/4 cup jalapeno pepper slices before microwaving.
Jazz It Up
Garnish with chopped cilantro just before serving.
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