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Microwave Chicken Enchiladas

Prep Time:

10 min

Total Time:

20 min

Makes:

4 servings

What You Need!

1/2 lb. (8 oz.) VELVEETA Mexican Pasteurized Prepared Cheese Product, 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 (tub)

1 pkg. (6 oz.) OSCAR MAYER Deli Fresh Southwestern Seasoned Chicken Breast Strips, 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.