Three Cheese Chicken Enchiladas

• 8 (6-inch) corn tortillas
• 1 1/2 c. light sour cream
• 4 oz. cream cheese, softened
• 1/2 tsp. salt
• 1/2 tsp. ground cumin
• 1/4 tsp. pepper
• 2 c. cooked and cubed or shredded chicken
• 2 c. shredded low-fat Monterey Jack cheese, divided
• 1 c. shredded low-fat Cheddar cheese
• 1/4 c. chopped green onions
• 3 c. chunky salsa

1. Place tortillas on baking sheet; place in a 350u0b0 oven for about 5 minutes.
2. In large bowl, stir together the sour cream and cream cheese until smooth.
3. Stir in salt, cumin, pepper, chicken, 1 cup Jack cheese, Cheddar cheese and green onions.
4. Place 1/2 cup mix in center of each tortilla.
5. Fold 2 edges of tortilla to overlap in center.
6. Place, seal side down, in a 13 x 9-inch baking pan; bake for 15 minutes.
7. Pour salsa over enchiladas; bake for 15 minutes.
8. Sprinkle remaining 1 cup Jack cheese over salsa.
9. Return to oven for 1 to 2 minutes.

corn tortillas, light sour cream, cream cheese, salt, ground cumin, pepper, chicken, cheese, cheddar cheese, green onions, chunky salsa

Taken from www.cookbooks.com/Recipe-Details.aspx?id=651351 (may not work)