assignmentPREPARATION
1
Heat onion and garlic in oil. Stir in chicken, chilies, broth seasonings and heat.
2
Add cream cheese and stir until melted.
3
Fill tortillas, place in pan.
4
Heat Velveeta, milk and ½ c. chopped tomato in a separate pan until melted. Pour over enchiladas. Bake at 350° until hot and bubbly. Top with grated cheddar and chopped tomatoes.