Cheesy Chicken Enchiladas with Yogurt Sauce

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Cheesy Chicken Enchiladas with Yogurt Sauce

Course Main Dish
Cuisine Mexican


  • 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


  • 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.
  • For the yogurt sauce, combine yogurt, cilantro and cumin. Chill until ready to serve.