EASY CHEESY CHICKEN ENCHILADAS WITH YOGURT SAUCE

1 (3-ounce) package cream cheese
2 cups chopped, cooked chicken breast
12 ounces chunky salsa
1 cup Mexican-blend cheese, shredded
8 (6-inch) flour tortillas
FOR THE YOGURT SAUCE:
2 cups low-fat plain yogurt
1 cup chopped cilantro
1 teaspoon ground cumin

Preheat oven to 350 degrees F.

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 the chicken mixture onto each tortilla; roll up. Place seam side down in 12x8- inch baking dish. Top with remaining salsa and cheese.

Bake at 350 degrees F for about 15 minutes, or until heated through. Serve with yogurt sauce.

TO MAKE THE YOGURT SAUCE:
Combine yogurt, cilantro and cumin. Chill until needed.

Makes 8 servings
Yield: 1 enchilada per serving
Adapted from source: 3-A-Day of Dairy