Enchiladas Ingredients:
- 1 – 4 oz. package cream cheese
- 2 cups cooked chicken breast chopped
- 12 oz. chunky salsa mild
- 1 cup shredded Mexican blend cheese reduced fat
- 10 corn tortillas
Sauce Ingredients:
- 2 cups plain yogurt nonfat
- 1 cup fresh cilantro chopped
- 1 tsp. ground cumin
Directions:
- Heat cream cheese in large skillet over medium heat until soft.
- Stir in chicken and ½ cup of the salsa; mix well. Add 1/2 cup shredded cheese; stir until melted.
- Spoon enchilada filling onto each tortilla; roll up. Place seam side down in baking dish. Top with remaining salsa and cheese.
- Bake at 350˚F for about 15 minutes, or until heated through and through. Serve with yogurt sauce.
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