Name: Chipotle Chicken Enchiladas
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: About 1 lb. chicken breast, chopped into smaller chunks; 1/2 cup salsa; 1/2 cup tomatoes with juices; 1 oz. Greek cream cheese (or Neufchatel); 12 – 14 corn tortillas; Cooking spray or oil; 3 – 4 cups shredded Mexican blend of cheeses; 1 batch of Cinnamon Chipotle Enchilada Sauce (recipe here); Chopped sweet onion (if desired); Nonfat Greek yogurt (if desired)

Ingredients

Scale

For the chicken:

About 1 lb. chicken breast, chopped into smaller chunks
1/2 cup salsa
1/2 cup tomatoes with juices
1 oz. Greek cream cheese (or Neufchatel)

For the enchiladas:

12 – 14 corn tortillas
Cooking spray or oil
3 – 4 cups shredded Mexican blend of cheeses
1 batch of Cinnamon Chipotle Enchilada Sauce (recipe here)
Chopped sweet onion (if desired)
Nonfat Greek yogurt (if desired)

Instructions

Put the chicken breast chunks in a medium saucepan and pour the salsa and tomatoes over. Bring to a boil, then cover and cook, stirring occasionally, for about 30 minutes. Once the chicken is done, allow it to cool a bit, then shred it with two forks. Stir the cream cheese into the warm chicken.
Preheat the oven to 350 F. Spray your baking pan with cooking spray. Heat up a frying pan over medium heat with the cheese and shredded chicken mixture and Greek yogurt close by the baking pan.
Quickly spray both sides of a tortilla, then set it on the frying pan for about 10 – 15 seconds. Flip and warm the other side. Set the tortilla in your baking pan, put a Tablespoon or two of cheese down the middle, then about 3 Tablespoons of the chicken mixture, then a Tablespoon or two of Greek yogurt (if using). Sprinkle with a few chopped onions. Roll the enchilada up and put the seam side down. Repeat with the rest of the tortillas until you’ve used up all your chicken or your pan is full. Pour enchilada sauce over the enchiladas, making sure to cover every last bit of tortilla in sauce. Sprinkle with more shredded cheese.
Bake at 350 F. for about 25 – 35 minutes or until the cheese on top is melted and bubbly.
Garnish with chopped fresh garden tomatoes and cilantro leaves.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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Nutrition

Serving Size: 1 - 3 enchiladas