I’ve had a few request for low calorie recipes, and this one was not going to be left out. I love enchiladas – so why not have one that will be good for your waste line?!
1lb. Boneless Skinless Chicken Breasts, cut into bite-size pieces
1 each Green and Red pepper, chopped
1 Tbsp. Chili Powder
¾ cup Salsa, divided
¼ of 8-oz. pkg Light Cream Cheese, cubed
¾ cup Mexican Style 2% Milk Finely Shredded Four Cheese, divided
8 Whole Wheat Tortillas (6 inch)
Pre-heat oven to 375ºF. Cook chicken, peppers and chili powder in large skillet sprayed with cooking spray on medium heat for 8 minutes or until chicken is done, stirring frequently. Stir in ¼ cup salsa and cream cheese; cook and stir 3 to 5 minutes until cream cheese is melted and mixture is well blended. Stir in 1/4 cup shredded cheese.
Spoon 1/3 cup mixture down center of each tortilla; roll up. Place, seam sides down, in 13×9-inch baking dish sprayed with cooking spray; top with remaining salsa and shredded cheese. Cover.
Bake 20 minutes until cheese is melted.