Creamy Chicken Enchiladas

Makes 8 servings

Ingredients

• 4 ounces Neufchatel cream cheese
• 1/2 cup half-and-half
• 1 ( 4 ounce) can diced green chiles
• 1 ( 7 ounce) can salsa verde
• 2 cups cooked chicken, finely diced
• 1/2 cup finely minced onion
• 2 1/2 cups shredded Pepper Jack cheese, divided use
• 8( soft taco size) flour tortillas
• Garnish: Freshly chopped cilantro and diced tomatoes, to taste

Directions 

Preheat oven to 350 degrees. In a large microwave bowl-safe bowl, combine the cream cheese, half-and-half, green chiles, and salsa verde. Cover and microwave on 50% power for 1 minute; stir and cook 1 minute longer, or until creamy and smooth. In another mixing bowl, combine chicken, minced onion, 1 cup of the cheese, and 1/2 cup of the cream cheese sauce. Spread 1/2 cup cream cheese sauce over the bottom of a lightly greased 9x13x2-inch baking dish. Place about 2 tablespoons of the chicken mixture in the center of each tortilla, and roll it tightly to close. Arrange the enchiladas seam side down in the baking dish. Pour the remaining sauce over the top of the enchiladas, and top the remaining 1 1/2 cups of grated Pepper Jack cheese. Cover with foil and bake for 25 minutes; uncover and bake 5 minutes longer. Garnish with freshly chopped cilantro and diced tomatoes.

Nutrition Info:  298 calories, 17 grams fat, 21% DV calcium, 21.6 grams protein