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
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.