Easy Enchiladas

Can be made ahead and frozen or you can add refried beans to the chicken and cream cheese filling.

• Ready In: 50 mins
• Serves: 8
• Yields: 8 enchiladas

Ingredients

• 2  cups  cubed  cooked chicken
• 1 (8 ounce) package cream cheese, softened
• 8  flour tortillas (8 in)
• 1  cup plain yogurt or 1  cup sour cream
• 1  cup salsa
• 2  cups  shredded cheddar cheese
• 1 (2 ounce) can sliced ripe olives, drained
•  shredded lettuce
•  chopped tomato

Directions

1. Combine chicken and cream cheese.
2. Spoon about 1/4 cup of mixture down the center of each tortilla.
3. Roll up the tortillas tightly and place seam down in a greased 9 x 13 inch baking dish.
4. In a small bowl, combine yogurt and salsa then spread over tortillas.
5. Bake uncovered at 350 for 20 minutes.
6. Sprinkle with cheese and olives.
7. Bake 10 to 15 minutes longer or until cheese is melted.
8. Serve with the lettuce and tomatoes.