CREAMY CHICKEN & CHILE ENCHILADAS
1 pound uncooked chicken breast strips1 package (8 ounces) FF cream cheese, cut into strips1 can (4.5 ounces ea) chopped green chilies
4 oz of chopped Jalapenos peppers1 package (8-10 count) flour tortillas for soft tacos & fajitas2 cans (10 ounces each) Old El Paso 1 red and 1 green chile enchilada sauce3/4 cup shredded jack/cheddar cheese (3 ounces)
Heat oven to 400 degrees.
Lightly grease 13x9x2-inch rectangular baking dish. Cook chicken in 10-inch skillet over medium-high heat, stirring occasionally, until no longer pink in center.
Add cream cheese, jalapenos and chiles; reduce heat to medium. Cook and stir until blended and cream cheese is melted.
Spoon chicken filling onto tortillas; roll up and place seam side down in baking dish. Pour enchilada sauce over top; sprinkle with Cheddar cheese.
Bake 15 to 20 minutes or until hot and cheese is melted.
Filling 3 pts
Added cheese 2
Low fat tortillas 1
Total 6 points
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Sounds awesome. I might try a high end whole wheat tortilla to keep to Clean Eating best practices and make a homemade enchilada sauce. I like the cream cheese addition. My husband will like that.
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