Ingredients:
3 ounces cream cheese
2 cups chopped cooked chicken breasts
12 ounces chunky salsa
1 cup shredded Mexican blend cheese
8 flour tortillas
2 cups low-fat plain yogurt
1 cup chopped cilantro
1 teaspoon ground cumin
Directions:
Combine yogurt, cilantro, and cumin. Chill until needed.
Preheat oven to 350 F.
Heat cream cheese in a large skillet 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 12×8″ baking dish. Top with remaining salsa and cheese.
Bake about 15 minutes, or until heated through. Serve with yogurt sauce.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.