Makes 8 servings

Prep Time: 10 min
Cook Time: 15 min

• 1 (3-ounce) package cream cheese
• 2 cups chopped, cooked chicken breast
• 12 ounces chunky salsa
• 1 cup Mexican-blend cheese, shredded
• 8 (6-inch) flour tortillas

For the yogurt sauce:

• 2 cups low-fat plain yogurt
• 1 cup chopped cilantro
• 1 teaspoon ground cumin

Heat cream cheese in large skillet over medium heat until soft. Stir in chicken and 1/2 cup of the salsa; mix well. Add 1/2 cup shredded cheese; stir until melted. Spoon about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place seam side down in 12x8-inch baking dish. Top with remaining salsa and cheese. Bake at 350 degrees Fahrenheit for about 15 minutes, or until heated through. Serve with yogurt sauce.*

*Combine yogurt, cilantro and cumin. Chill until needed.

Yield: 1 enchilada per serving

Recipe created by 3-A-Day™ of Dairy

Calories: 290
Total Fat: 13 g
Saturated Fat: 6 g
Cholesterol: 60 mg
Sodium: 700 mg
Calcium: 25% Daily Value
Protein: 21 g (7 g dairy protein)
Carbohydrates: 21 g
Dietary Fiber: 1 g