- 3 ounces cream cheese
- 2 cups chopped, cooked chicken breast
- 12 ounces chunky salsa, divided
- 1 cup (8 ounces) shredded Mexican-blend cheese, divided
- 8 (6-inch) flour tortillas
For the yogurt sauce:
- 2 cups low-fat plain yogurt
- 1 cup chopped cilantro
- 1 teaspoon ground cumin
Protein: 21 g (7 g dairy protein)
Carbohydrate: 21 g
Fiber: 2 g
Total Fat: 13 g
Saturated fat: 6 g
Cholesterol: 60 mg
Calcium: 25% of Daily Value
Sodium: 700 mg
Preheat oven to 350°F. Spray a 7x11-inch baking dish with cooking spray.
Heat cream cheese in large skillet over medium heat until soft. Stir in chicken and 1/2 cup of the 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 baking dish. Top with remaining salsa and cheese. Bake 15 to 20 minutes, or until heated through. For sauce, combine yogurt, cilantro and cumin. Serve with enchiladas.