Easy Cheesy Chicken Enchiladas with Yogurt Sauce
Updated: Wednesday, April 23 2014, 11:23 AM CDT
Made by: Joyce Fikri, St. Louis Dairy Council
Serves: 8 servings
1 (3-ounce) package cream cheese
2 cups chopped, cooked chicken breast
12 ounces chunky salsa
1 cup Mexican-blend cheese, shredded
8 (6-inch) flour tortillas
For the yogurt sauce:
2 cups low-fat plain yogurt
1 cup chopped cilantro
1 teaspoon ground cumin
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 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.
Optional: Add in fresh or frozen peppers and onions and canned black beans for a nutritional boost.
Nutrition Facts (per enchilada):
Fat: 13 g
Protein: 21 g
Calcium: 25% daily value
This recipe aired February 24, 2014.