*Cream Cheese Chicken Enchiladas*


°4 ounces light cream cheese
°1/2 cup low-fat plain yogurt (or low-fat sour cream)
°2 cups chicken (cooked and thinly sliced)
°3 green onions (finely chopped)
°2 tomatoes (seedless and diced)
°1/4 cup cilantro (or chopped fresh parsley)
°6 tortillas (23cm)
°1 cup mild (or medium hot) sauce
°3/4 cup cheddar cheese (lightly grated)

*Methods :

 First preheat the oven to 180°C (350°F).
3 quart (13" x 9") baking dish coated with vegetable cooking spray.
Place cream cheese in a large bowl and microwave on Medium (50%) for 1 minute to soften.
Stir in yogurt, chicken, green onions, tomatoes and cilantro.
Spreading for 125 ml (12 cups) of the chicken mix in the center each tortilla and roll it up on itself, place the rolled tortillas in layers in the prepared baking dish and top each tortilla with the salsa and shredded cheese. 
Bake for 30 to 35 minutes or until heated through and garnish with cilantro if desired.

Enjoy !