Chicken Enchiladas

• 1 3 oz (84 grm). package cream cheese (low fat)
• 1 tbsp (15 ml) milk
• 1/2 tsp (2 ml) salt
• 1/4 tsp (1 ml) ground cumin
• 2 cups (475 ml) chopped cooked chicken
• 6 8-inch flour tortillas
• 1 can cream of chicken soup (reduced fat)
• 1 cup (225 ml) shredded cheddar cheese
• 8 oz (224 grm). sour cream (low or non fat)
• fajita seasoning, to taste
• **Low-/non-fat ingredients do not have a negative impact on the taste because of spices.
• refried beans and spanish rice, serving suggestion

1. Fry or bake chicken, season with fajita seasoning.
2. In bowl, combine cream cheese, milk, salt & cumin.
3. Add chicken and stir until well combined.
4. Spoon chicken mix into tortillas and roll up.
5. Place filled tortillas seam side down into greased baking dish.
6. In bowl combine soup, sour cream, and a splash of milk.
7. Pour mixture over chicken and sprinkle with some of the cheese.
8. Cover with foil, bake at 350 degrees (175 C.) for 35 minutes.
9. Remove foil, sprinkle with remaining cheese, return to oven for 5 minutes until cheese melts.
10. Serve with refried beans and spanish rice.
11. Can be made a day ahead.
12. After baking, it can be frozen and reheated.
13. Enjoy!

cream cheese, milk, salt, ground cumin, chicken, flour tortillas, cream of chicken soup, cheddar cheese, sour cream, fajita seasoning, ingredients, beans

Taken from online-cookbook.com/goto/cook/rpage/0000CD (may not work)