Easy Cheesy Chicken Enchiladas with Yogurt Sauce

Makes 8 Servings

  • Total Time: 25
  • Prep Time: 10
  • Cook Time: 15


  • 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


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.