Chicken Enchiladas

Member's Mark Chicken Breast in water - 2 cans
Corn Tortillas, 24 tortilla, medium
Goldenbrook Farms Fat Free Plain Yogurt, 1 cup
Salsa, 1 cup
Rotel Extra Hot, 1 can
Campbell's Southwest Style Pepper Jack Cheese, 1 can

Preaheat oven to 375 degrees.
In a large mixing bowl combine chicken, Rotel and soup. Wrap tortillas in a damp paper towel and place in the microwave for one minute on high. (This will soften them).

Spoon filling equally into center of all 12 tortillas rolling to form an enchilada. Place each enchilada is a baking dish that you have sprayed with cooking spray.

In another mixing bowl combine salsa ( I use homemade salsa so I can control the sodium somewhat) and yogurt. Spoon over the top of the enchiladas. Bake covered for 20-25 minutes, then remove foil and cook an additional 10 minutes.

Serving size is 2 enchiladas.

Number of Servings: 12

Recipe submitted by SparkPeople user FAT_BEGONE.