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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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6 WW pts Ingredients:
1 cup chopped onion |
1 1/2 cups shredded cooked chicken breast |
4 oz reduced-fat cheddar, shredded |
1 cup salsa verde |
3 oz. fat-free cream cheese |
1 tsp. ground cumin or chili powder |
8 corn tortillas, 6 |
Directions:
1. Preheat oven to 350*F.
2. Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add onion, and sautee 6 minutes or until tender.
3. Add chicken, 1/2 cup Cheddar cheese, picante sauce, cream cheese, and cumin. Cook 3 minutes or until cheese melts.
4. Spoon about 1/3 cup chicken mixture down center of each tortilla, and roll up.
5. Place enchiladas in a 13x9-inch baking dish; drizzle with taco sauce, and sprinkle with 1/2 cup Cheddar cheese.
6. Cover and bake at 350*F for 15 minutes or until cheese melts. Serve enchiladas immediately.
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