Cheesy Chicken Enchiladas with Yogurt Sauce



  • For yogurt sauce:
  • 2 cups low-fat plain yogurt
  • 1 cup chopped cilantro
  • 1 teaspoon ground cumin
  • Enchiladas:
  • 3 oz. cream cheese
  • 2 cups chopped, cooked chicken breast
  • 12 oz. chunky salsa
  • 1 cup Mexican-blend cheese, shredded
  • 8 (6-inch) whole wheat tortillas
  • Directions

    For yogurt sauce:
    Combine yogurt, cilantro and cumin. Chill until needed.
    Heat cream cheese in large skillet over medium heat until soft. Stir in chicken and 1/2 cup of 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 12×8-inch baking dish. Top with remaining salsa and cheese. Bake at 350° for about 15 minutes, or until heated through. Serve with yogurt sauce.

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