>Creamy Chicken Enchiladas

>Chop 2 cooked chicken breasts into small pieces. Add 1/4 cup reduced fat cheddar cheese shreds, 1/2 block of neufchatel cheese (softened) and 1/2 can of Enchilada sauce. Stir ingredients together and add 1/4 teaspoon-1 teaspoon adobo paste (optional, for spicy heat) to mixture and spread into two burrito-sized whole grain tortillas, roll around filling and place in baking dish. Pour remaining Enchilada sauce over burritos and sprinkle with 1/4 cup reduced fat cheddar cheese shreds and bake in 350 degree oven until sauce and cheese bubble.

mmmm.. creamy but spicy. So good.

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Filed under Beyond Easy, Chicken, Picture, Time Crunch Tested

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