Source:

Kris

Serves/Makes:4

Ingredients

• 1 3 oz (84 grm). package cream cheese (low fat)
• 1 tbsp (15 ml) milk
• 1/2 tsp (2 ml) salt
• 1/4 tsp (1 ml) ground cumin
• 2 cups (475 ml) chopped cooked chicken
• 6 8-inch flour tortillas
• 1 can cream of chicken soup (reduced fat)
• 1 cup (225 ml) shredded cheddar cheese
• 8 oz (224 grm). sour cream (low or non fat)
• fajita seasoning, to taste
• **Low-/non-fat ingredients do not have a negative impact on the taste because of spices.
• refried beans and spanish rice, serving suggestion

Preparation

• Fry or bake chicken, season with fajita seasoning.
• In bowl, combine cream cheese, milk, salt & cumin.
• Add chicken and stir until well combined.
• Spoon chicken mix into tortillas and roll up.
• Place filled tortillas seam side down into greased baking dish.
• In bowl combine soup, sour cream, and a splash of milk.
• Pour mixture over chicken and sprinkle with some of the cheese.
• Cover with foil, bake at 350 degrees (175 C.) for 35 minutes.
• Remove foil, sprinkle with remaining cheese, return to oven for 5 minutes until cheese melts.
• Serve with refried beans and spanish rice.
• Can be made a day ahead. After baking, it can be frozen and reheated.
• Enjoy!

Comments

Best thing I got out of dating a guy in college, his mom gave me this receipe. You can use "full fat" ingredients or low-/non-fat ones; either one tastes great. Original recipe claims 6 servings; I've found one batch pretty much does 2-4 folks, depends how many enchiladas you want.

Very naughty and very good!

Pairs well with White Zinfandel wine.