Cream Cheese Chicken Enchiladas

1 Chicken Breast, cut into small bite-sized pieces
1/2 cup chopped Green Peppers (chopped or in strips)
1/2 a medium red bell pepper, chopped or in strips
2 slices of onion, chopped
12 Tbsp fat free sour cream
12 Tbsp salsa
3 oz fat free cream cheese
1/2 cup fat free cheddar cheese, shredded
4 whole wheat tortillas

Brown the chicken in a fry pan sprayed with non-stick spray. You can add mexican/fiesta type seasoning if you want it spicy.

While chicken is browning, add cream cheese, sour cream and salsa in a small pot and stir until smooth. Add fat free cheddar cheese and stir until melted.

Add onions and peppers to chicken and cook until desired doneness (you can leave the peppers slightly crispy).

Spoon chicken and vegetable mixture evenly into 4 whole wheat tortillas in a glass baking dish. Add 2 tablespoons of cream cheese mixture and roll up. Place in baking dish seam-side down. Divide remaining cream cheese sauce on top of each tortilla. Loosely cover with foil and put in oven 350 degrees for 10 minutes.

Serving Size: Makes 4 tortillas

Number of Servings: 4

Recipe submitted by SparkPeople user DEBBIEDRAGON.