Creamy Chicken Enchiladas

Another amazingly lightened Mexican recipe!

I found this on Stephanie Cooks, and I immediately knew we would love it. One of Dave's favorite things to order at a Mexican restaurant is an enchilada. Therefore, I have decided to start trying to make some healthier enchiladas at home. We both loved these chicken ones, and they are a tasty, filling, and quick weeknight dinner. I recommend that you try these very soon! They have instantly become one of our favorite dinners. I tweaked the recipe a bit so that it would make more. We each have one for dinner, and then enjoy a leftover for lunch the following day. As with many of our Mexican themed dishes, Dave made beans and rice as a side.

You will need:
*4 whole wheat tortillas
*1 1/2 cups cooked chicken, shredded
* 3/4 cup salsa
*1 cup shredded Mexican cheeese
*3/4 cup tomato sauce
*4 tbsp light cream cheese
*ground cumin
*garlic powder
*onion powder
*jalapeno slices

1- Preheat the oven to 350.
2- In a small bowl combine the chicken and salsa; stir until coated.
3- In a small saucepan, heat the tomato sauce and cream cheese; stir until well combined. Season to your liking with cumin, garlic powder, and onion powder.
4- Spoon an equal amount of the chicken mixture onto each wheat tortilla. Roll and place side by side in a small baking dish.
5-Pour the sauce evenly over the enchiladas, make sure all are equally covered.
6- Top with the shredded cheese.
7- Bake for 20 minutes uncovered.
8-Top with jalapeno slices before serving.