Makes 8 Servings; Yield: 1 enchilada per serving
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients:

• 1 (8-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:

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

Nutritional Facts: Calories: 290, Total Fat: 13 g, Protein: 21 g, Calcium: 25% Daily Value