Ingredients needed:
* 1 can of mild enchilada sauce (19 oz)
* 4 cups of shredded chicken (from a large rotisserie chicken), or 1 1/4 lbs of poached chicken breast
* 1 bag of shredded Mexican cheese blend
* 1/3 cup of low fat cream cheese
* 16 small flour tortillas
* Optional ingredients are Sliced fresh jalapeno peppers, fresh cilantro leaves and diced fresh tomato for garnish
Preparation steps:
* Heat oven to 375 degrees. Coat one 4-quart baking dish with nonstick cooking spray. Spread 1/3 cup of the enchilada sauce in bottom.
* In a bowl, combine chicken, 1 cup of the shredded cheese and 3/4 cup of the enchilada sauce.
* Spread 2 teaspoons of the cream cheese on a tortilla. Spoon 2 to 3 tablespoons of chicken mixture in a strip in center of tortilla. Roll up tightly to enclose filling; transfer to prepared dish. Repeat with remaining tortillas, cream cheese and chicken mixture to prep 16 enchiladas.
* Pour remaining sauce over enchiladas. Top with remaining cheese. Bake for 20 minutes. Increase temperature to 400 degrees and bake an additional 5 minutes until cheese begins to brown slightly. Garnish with jalapeno slices, cilantro and tomato, if desired.
Serve and enjoy
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