Ingredients:

• 3 ounces cream cheese
• 2 cups chopped, cooked chicken breast
• 12 ounces chunky salsa
• 1 cup Mexican-blend cheese, shredded
• 8 (6-inch) whole wheat tortillas
• For the yogurt sauce:
• 2 cups low-fat Fair Cape Free RangeTM plain Yoghurt
• 1 cup chopped cilantro
• 1 teaspoon ground cumin

Preparation:

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.

For the yogurt sauce, combine yogurt, cilantro and cumin. Chill until needed.

Tip: For additional nutritional savings, substitute cream cheese for a low-fat version and choose fat-free plain yogurt.

Nutritional Facts: Nutritional Facts Per Serving:Yield: 1 enchilada per serving
Calories:	290
Total Fat:	13g
Saturated Fat:	6g
Cholesterol:	60mg
Sodium:	700mg
Carbohydrates:	21g
Dietary Fiber:	2g
Protein:	21g (7 grams from dairy)
Calcium	25% Daily Value

Back to Recipie's