Ingredients
- 1 (3-ounce) package cream cheese
- 2 cups chopped, cooked chicken breast
- 12 ounces chunky salsa
- 1 cup Mexican-blend cheese, shredded
- 8 (6-inch) flour tortillas
- For the yogurt sauce:
- 2 cups low-fat plain yogurt
- 1 cup chopped cilantro
- 1 teaspoon ground cumin
Instructions
Heat cream cheese in large skillet over medium heat until soft. Stir in chicken and 1/2 cup of the salsa; mix well. Add 1/2 cup shredded cheese; stir until melted. Spoon about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place seam side down in 12x8-inch baking dish. Top with remaining salsa and cheese. Bake at 350 degrees Fahrenheit for about 15 minutes, or until heated through. Serve with yogurt sauce.*
*Combine yogurt, cilantro and cumin. Chill until needed.
*Combine yogurt, cilantro and cumin. Chill until needed.
