Creamy Green Chile Chicken Enchiladas

1. Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2. In 10-inch nonstick skillet, cook chicken over medium-high heat 7 to 8 minutes, stirring occasionally, until no longer pink in center. Stir in cream cheese and green chiles; reduce heat to medium. Cook and stir until blended and cream cheese is melted.
3. Spoon chicken filling onto tortillas; roll up, and place seam sides down in baking dish. Pour enchilada sauce over top; sprinkle with cheese. Bake 15 to 20 minutes or until hot and cheese is melted. Let stand 5 minutes before serving.

Expert Tips (Optional)

• Chopped tomatoes and fresh cilantro leaves make a great topper to these Creamy Green Chile Chicken Enchiladas.
• For best results, pat the chicken slices dry before adding them to the hot skillet.
• Add a mild kick to the dish by topping the enchiladas with fresh pico de gallo salsa.

• 2 Enchiladas Calories 540 (Calories from Fat 280);  Total Fat 31g (Saturated Fat 16g ,Trans Fat 1/2g);  Cholesterol 115mg;  Sodium 1160mg;  Potassium 240mg;  Total Carbohydrate 36g (Dietary Fiber 0g ,Sugars 5g);  Protein 30g
• % Daily Value: Vitamin A 10%;  Vitamin C 0%;  Calcium 20%;  Iron 15%
• Exchanges: 2 1/2 Starch;  2 Very Lean Meat;  1 High-Fat Meat;  4 Fat
• Carbohydrate Choice: 2 ½

*Percent Daily Values are based on a 2,000 calorie diet