These enchiladas have been a family favorite for years. They are super easy and super scrumptious.
Start off by setting your oven to 350.
In a large microwave safe bowl, combine the following:
1 onion, diced
1 clove garlic, minced
1 Tbl olive oil
Microwave 2-3 min. stirring after 2 minutes.
2 c. cooked chicken, shredded
4 oz chopped green chilis
7 oz. chicken broth
2 tsp cumin
3 tsp chili powder
Microwave 4 min.
4 oz cream cheese cubed
Stir until melted.
Grab some fresh flour tortillas. Spoon in desired amount of filling, roll ’em up burrito style and put ’em in a 13 x 9 baking dish. Top with rotel mixture:
In a bowl, combine the following:
1/4 pd velveeta, cubed
1/4 c milk
1/4 c tomatoes or rotel
Microwave 2-3 min. or until cheese is melted. Pour over top of filled tortillas. Try to get every last bit of the exposed flour tortilla coated with the cheese sauce.
Bake in preheated oven at 350 for about 20 minutes or until warm throughout. Garnish with fresh cilantro, sour cream, green onions and olives, if desired.