Easy Cheese Chicken Enchiladas

Easy Cheesy Chicken Enchiladas


3 ounces cream cheese
2 cups chopped, cooked chicken breast
12 ounces chunky salsa
1 cup mexican blend cheese, shredded (I use regular cheddar)
8 (6-inch) tortillas

For the yogurt sauce:
2 cups low-fat plain yogurt
1 cup chopped cilantro
1 tsp 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 chicken mixture onto each tortilla; roll up. Place seam side down in 9x 13 baking dish.Top with remaining salsa and cheese.
Bake at 350 degrees for about 15 minutes, or until heated through. Serve with yogurt sauce.
For sauce: combine yogurt, cilantro, and cumin. Chill until needed.