Cheesy Chicken Enchiladas

6 corn tortillas
15 oz can La Victoria Enchilada Sauce
1 tbsp Cumin
12 oz boneless, skinless chicken breast, cooked & diced
1 cup Kraft 2% Mexican Blend Cheese
1 medium onion, diced
1/2 cup Light Cream Cheese
1/2 cup Reduced Fat Sour Cream

Cook onion. Add chicken to pan and heat until chicken is warm.

One at at a time, heat tortillas in a pan until they're soft.
Fill tortilla with chicken, onion, and cheese. Roll and place seam side down, side by side in single layer in baking dish.

In saucepan heat enchilada sauce, and cumin. Add sour cream, and cream cheese. Heat until cream cheese is melted and everything is incorporated well, stirring frequently.

Pour sauce over enchiladas in pan.

Bake at 350 degrees F for about 15-20 minutes. Serve and enjoy!

*Serve with a side of shredded lettuce and diced tomatoes and low-fat re-fried beans or low-fat Mexican rice, if desired.*

Serving size is 1 enchilada



Number of Servings: 6

Recipe submitted by SparkPeople user JOCYMC.