1 boneless, skinless chicken breast – cooked & shredded (should equal 1 ½ cups)
3 Tlb. fresh cilantro chopped
2 cups salsa (homemade or store bought)
1/3 cup no fat cream cheese room temp.
2 Tlb. no fat sour cream
2 green onions chopped
½ tsp. cumin
2 Tlb canned green chilies chopped
1 bag No fat cheddar cheese or no fat mozzarella
3 -4 flour tortillas (Banderita Flour is only 1 gm. Each)
2 Tlb freshly squeezed lime juice
Combine cream cheese, sour cream, onions, cumin, cilantro and green chilies. Fold in cooked chicken and lime juice. In a small baking dish that has been sprayed with Pam, layer the bottom with some salsa. Spread ¼ -1/3 cup of chicken mixture on each tortilla, wrap and place seam side down in dish. Cover with more salsa and bake for 30 min. or until heated through. Sprinkle with no fat cheddar cheese or any fat free white cheese (pepper jack is great) and place back in oven until cheese is melted and bubbles. On the side serve with extra sour cream, chopped plum tomatoes and green onions.
Note: You can also spice things up by using some dried hot peppers in your chicken mixture!
Zesty Chicken Enchiladas April 29, 2011