Low Fat Chicken Enchiladas With High Fat Taste.

I came up with this tonight to see if I can enjoy enchilada's while trying to cut fats. It turned out to be delicious and did not taste low fat at all :) Easy tripled or doubled

• Ready In: 55 mins
• Yields: 3-4 enchiladas

Ingredients

• 1  boneless skinless chicken breast (cooked and shredded approx 1 cup)
• 1  tablespoon fresh cilantro (optional)
• 2  cups fat free salsa
• 1⁄3 cup low-fat cream cheese, softened
• 1  tablespoon nonfat sour cream
• 2  green onions, finely chopped
• 1⁄2 teaspoon cumin (to taste)
• 2  tablespoons  canned green chilies (i freeze the rest in ice cube trays)
• 1  jalapeno pepper, seeded and finely chopped (optional)
• 2  tablespoons low-fat cheddar cheese
• 2 (7 inch)  tortillas (or wraps..the wraps i have are 0.2g saturated fat, and 3 g total)

Directions

1. Make salsa if you are using home made.
2. Preheat oven to 375 degrees.
3. Combine cream cheese, sour cream, onions, cumin, cilantro, jalapeno and green chilis.
4. Fold in cooked chicken.
5. In a small baking dish (I have a perfect one for 3 enchiladas) layer the bottom with salsa.
6. Warm the wraps in the microwave and layer 1/4 to 1/3 cup of chicken mixture on each, wrap and place seam side down in dish.
7. Cover with more salsa and bake a half hour until heated through. Sprinkle with 2 tbs of cheddar cheese and place back in the oven until bubbling.
8. Serve with extra salsa and sour cream if desired.