Cheese and Chicken tortillas
Oct 23, 2009
Views: 3276
Ingredients:
- 1/2 cup chopped onion
- 1/2 teaspoon minced garlic
- 9 ounces frozen diced cooked chicken breast, thawed and chopped
- 4 ounces cream cheese, cubed
- 4 ounces chopped green chilies
- 1/4 cup chicken broth
- 2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 6 flour tortillas (8 inches), warmed
- 4 ounces cheddar cheese, cubed
- 1/2 cup diced fresh tomato, divided
- 2 tablespoons milk
Method:
- In a microwave-safe bowl, combine onion and garlic. Cover and microwave on high for 30-60 seconds or until onion is tender, stirring twice.
- Stir in the chicken, cream cheese, green chilies, broth, chili powder and cumin. Cover and microwave on high for 45-90 seconds or until cream cheese is melted, stirring twice.
- Spoon about 1/3 cup down the center of each tortilla.
- Roll up and place seam side down in an ungreased microwave-safe 8-in. square dish.
- In a microwave-safe bowl, combine the process cheese, 1/4 cup tomato and milk.
- Microwave, uncovered, on high for 30-60 seconds or until cheese is melted, stirring twice; drizzle over tortillas.
- Top with remaining tomato. Microwave enchiladas, uncovered, on high for 45-90 seconds or until heated through.
An appetizer for all occasions