Chicken Enchiladas (Lower Carb-Less Fat)

Using low-carb tortillas and fat-free cream cheese cuts some of the calories from this scrumptious version of chicken enchiladas. You won't miss the calories! This recipe was adapted from Old El Paso Chicken Enchiladas.

• Ready In: 45 mins
• Serves: 6
• Yields: 6 enchiladas

Ingredients

• 1 (10 ounce) can  green enchilada sauce
• 1 (4 1/2ounce) can  chopped green chilies, drained
• 1⁄4 cup fresh cilantro stem
• 1⁄4 cup parsley sprig
• 1  tablespoon lime juice
• 2  garlic cloves
• 1 (8 ounce) package fat free cream cheese, softened
• 2  cups chicken breasts, precooked and chopped
• 1  cup  shredded mozzarella cheese
• 6  low-carb flour tortillas, 6 inch size
• 1  medium lime, cut into wedges

Directions

1. Heat oven to 350°.
2. Spray 11"X 7" glass baking dish with cooking spray.
3. In blender or food processor, place enchilada sauce, cilantro, parsley, lime juice and garlic. Cover; blend on high speed about 30 seconds or until smooth.
4. In microwavable bowl place cream cheese and microwave for about 30 seconds or until it reaches spreadable consistency but not hot. Mix chicken, green chiles, and 3/4 cup of the shredded cheese into the softened cream cheese.
5. Divide chicken mixture among tortillas. Roll tortillas around chicken mixture; place seam side down in baking dish. Pour sauce mixture over enchiladas.
6. Cover; bake 20 minutes. Sprinkle with remaining 1/4 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted.
7. Optional: Brown under broiler a couple of minutes if desired.
8. Serve with lime wedges. Garnish with additional cilantro sprigs if desired.