Ingredients:

• 1 (3-ounce) package cream cheese
• 2 cups chopped, cooked chicken breast
• 12 ounces chunky salsa
• 1 cup Mexican-blend cheese, shredded
• 8 (6-inch) flour tortillas

For the yogurt sauce:

• 2 cups low-fat plain yogurt
• 1 cup chopped cilantro
• 1 teaspoon ground cumin

Directions:
Heat cream cheese in large skillet over medium heat until soft. Stir in chicken and 1/2 cup of the salsa; mix well. Add 1/2 cup shredded cheese; stir until melted. Spoon about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place seam side down in 12x8-inch baking dish. Top with remaining salsa and cheese. Bake at 350 degrees Fahrenheit for about 15 minutes, or until heated through. Serve with yogurt sauce.*

*Combine yogurt, cilantro and cumin. Chill until needed.

Yield: 1 enchilada per serving

Nutrition facts per serving:
 

Calories	290
Total Fat	13 g
Saturated Fat	6 g
Cholesterol	60 mg
Sodium	700 mg
Calcium	25% Daily Value
Protein	21 g (7 g dairy protein)
Carbohydrates	21 g
Dietary Fiber	1 g