Cheesy Chicken Enchiladas with Yogurt Sauce

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Print Recipe
Cheesy Chicken Enchiladas with Yogurt Sauce
Course Main Dish
Servings
Ingredients
  • 3 ounces Cream Cheese
  • 2 cups Chicken Breast cooked, chopped
  • 12 ounces Salsa chunky
  • 1 cup Mexican-blend cheese shredded
  • 8 tortillas 6-inch, whole wheat
Yogurt Sauce
  • 2 cups plain yogurt low fat
  • 1 cup chopped cilantro
  • 1 teaspoon cumin ground
Course Main Dish
Servings
Ingredients
  • 3 ounces Cream Cheese
  • 2 cups Chicken Breast cooked, chopped
  • 12 ounces Salsa chunky
  • 1 cup Mexican-blend cheese shredded
  • 8 tortillas 6-inch, whole wheat
Yogurt Sauce
  • 2 cups plain yogurt low fat
  • 1 cup chopped cilantro
  • 1 teaspoon cumin ground
Instructions
  1. 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.
  2. For the yogurt sauce, combine yogurt, cilantro and cumin. Chill until ready to serve.

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