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Microwave Chicken Enchiladas
Quick & Easy

Microwave Chicken Enchiladas

Microwave Chicken Enchiladas
As if chicken enchiladas weren't already quick and easy to make, we've made them even quicker and easier with microwave cooking.
10 Min(s) Prep | 20 Min (s) Cook
Makes 4 servings.
10Min(s) Prep
20Min (s) Cook
Makes 4 servings.
(8 oz.) Mexican VELVEETA, cut into 1/2-inch cubes
chopped tomatoes, divided
fat-free milk
(8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese
(6 oz.) OSCAR MAYER CARVING BOARD Southwestern Seasoned Chicken Breast Strips, chopped
green onions, sliced
corn tortillas
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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.
kitchen Tips
Special Extra:
For a spicier dish, top with 1/4 cup jalapeno pepper slices before microwaving.
Special Extra:
Garnish with chopped cilantro just before serving.
Serving Suggestion:
Serve this tasty main dish with a mixed green salad for a quick-and-easy weekday meal.