Cream Cheese Chicken Enchiladas

3 parts
20 minutes
35 minutes

* Ingredients

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

* Preparation

First preheat the oven to 180°C (350°F).
3 quart (13 by 9 inch) baking dish covered with vegetable cooking spray.
 Place cream cheese in a large bowl and microwave on medium power (50%) for 1 minute to soften.
Stir the mixture with the yogurt, chicken, green onions, tomatoes and cilantro.
Spread about 125 ml (12 cups) of the chicken mixture in the center of each tortilla and roll it over. Lay the rolled tortillas on their layers in the prepared baking dish, and garnish each tortilla with the sauce and grated cheese.
 Bake for 30 to 35 minutes or until completely heated through; Garnish with cilantro, if you'd like.

Enjoy !