Sour Cream Chicken Enchiladas

This is a delicious and low fat recipe. I found it in the AHA Meals in Minutes Cookbook. This meal is 5 Weight Watchers points per serving. Two enchiladas per serving.

• Ready In: 39 mins
• Serves: 6

Ingredients

• Sauce

• 1 1⁄4 cups low sodium chicken broth
• 1  tablespoon cornstarch
• 1  teaspoon cornstarch
• 1⁄2 teaspoon ground cumin
• 1⁄8 teaspoon black pepper

• Main meal

• 72  inches corn tortillas
• 12  ounces  cooked boneless skinless chicken breasts, chopped (about 3 cups)
• 4  ounces fat free cream cheese
• 1⁄2 cup salsa
•  vegetable oil
• 3⁄4 cup fat free sour cream
• 2  teaspoons lime juice
• 1⁄2 teaspoon chili powder (optional)

Directions

1. Prepare sauce -- in small saucepan, whisk together sauce ingredients. Bring to a simmer over medium-high heat and cook for 1-2 minutes until it is thick and bubbly; set aside.
2. Warm tortillas. Wrap in a damp paper towel and microwave on high for 30-60 seconds.
3. Preheat oven to 350°F.
4. In non-stick pan combine cooked chicken, cream cheese, and salsa. Cook over medium-low heat for 5 minutes, or until cream cheese is melted.
5. Lightly spray 13x9x2-inch baking dish.
6. Assembly: pour 1/2 cup sauce into baking dish; roll chicken mixture into tortilla and place into dish seam down. Repeat. Once finished pour remaining sauce over enchiladas. Cover with foil.
7. Bake for 10 minutes.
8. In a small bowl whisk together sour cream and lime juice. Spread this mixture over finished enchiladas, sprinkle with chili powder.