Low Fat Chicken Enchiladas

1 lb chicken breast, cooked (either left over or cooked fresh)
2 Tb Fresh cilantro
2 C salsa
2/3 C low fat cream cheese, softened
2 Tb fat free greek yogurt (or low fat sour cream)
4 scallions, chopped
1 tsp cumin or taco seasoning
1 can Old El Paso Green Chilis (or 4 Tb worth)
1 Jalepeno pepper, seeded and finely chopped (optional)
1/4 C low fat cheddar cheese
5 brown rice tortillas

Brown rice tortillas tend to break apart easily, so if you'd prefer to make a gluten-inclusive recipe, feel free to use whole wheat tortillas instead.

1. Preheat oven to 350 degrees. Combine cilantro, cream cheese, yogurt, scallions, cumin, chilis, and jalepeno in a bowl. Blend well.
2. Fold in chicken.
3. In a shallow casserole dish, layer 1 C salsa. Warm the tortilla in the microwave so they fold easier.
4. Add 1/4 - 1/3 chicken mixture to each tortilla. Roll up, and place seam-side-down into casserole dish.
5. Top with remaining salsa. Bake a 350 for 20 minutes. Remove from oven and add cheese. Place back in oven for remaining 10 minutes and cook until cheese is bubbly. Remove from oven, let rest 5 minutes before serving.


Serving Size: Makes 5 Enchiladas

Number of Servings: 5

Recipe submitted by SparkPeople user MORNINGGLORY609.