Tuesday, January 19, 2010
Light and Creamy Chicken Enchiladas
Last time I went to Trader Joe's I picked up a pack of whole wheat tortillas. I used a couple and threw the rest in the freezer. Freezer space is more precious than diamonds in our house so I knew I wanted to start using them up. I threw these together to use up some ingredients I had in the house. Honestly, they were amazing and SO SO filling. I love meals that leave you thinking you just ate something decadent when you really didn't. John isn't a big eater and he ate two of these bad boys. They were good and I highly recommend them.
Source: Stephanie Cooks Original
3 whole wheat tortillas
1 1/4 cup cooked chicken, diced (I used rotisserie chicken breast)
1/2 cup salsa
3/4 cup shredded 2% Mexican cheese
2/3 cup tomato sauce
2 tbsp. light cream cheese
1- Preheat the oven to 350.
2- In a small bowl combine the chicken and salsa, stir until well coated. Set aside.
3- In a small saucepan heat the tomato sauce and cream cheese, stirring until well combined. Season to taste with cumin, garlic, and onion powder.
4- Lay the whole wheat tortillas on a flat surface. Spoon an equal amount of the chicken mixture into each tortilla. Roll and place side by side in a small baking dish.
5-Pour the sauce evenly over the enchiladas, smoothing it out to ensure all are equally covered.
6- Top with the cheese being sure to equally distribute it.
7- Bake for 20 minutes uncovered.
** 8 points per enchilada (when using a 3 point tortilla)