Ingredients
- For yogurt sauce:
- 2 cups low-fat plain yogurt
- 1 cup chopped cilantro
- 1 teaspoon ground cumin
- Enchiladas:
- 3 oz. cream cheese
- 2 cups chopped, cooked chicken breast
- 12 oz. chunky salsa
- 1 cup Mexican-blend cheese, shredded
- 8 (6-inch) whole wheat tortillas
Directions
For yogurt sauce:
Combine yogurt, cilantro and cumin. Chill until needed.
Enchiladas:
Heat cream cheese in large skillet over medium heat until soft. Stir in chicken and 1/2 cup of salsa; mix well. Add 1/2 cup shredded cheese; stir until melted. Spoon about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place seam side down in 12×8-inch baking dish. Top with remaining salsa and cheese. Bake at 350° for about 15 minutes, or until heated through. Serve with yogurt sauce.
