Chicken Enchiladas

If its possible to have a guilty pleasure that came from a weight loss cook book, this is mine! When I was in high school my parents did PHC, aka our whole family did PHC. We ate a variety of different meals most of which were typical diet meals (a low fat protein, a lot of veggies, and some water), but it was my favorite thing ever when this recipe came up in the rotation! These enchiladas literally defy the idea of bland and boring diet foods, and not to mention they are quick and easy! 

We also served this with the homemade  tortilla chips I posted about previously! And it was top notch! If we had some Monterry Cheese dip, I would never need to go out to dinner to eat mexican again!

Ingredients: 
4 large flour tortillas
1 lb. boneless skinless chicken breasts cooked and shredded
8oz Nonfat cream cheese
1 – 4oz can of chopped green peppers
1 can enchilada sauce
1/4 cup of non-fat mayo
3 tbsp. of water

Instructions
Season chicken with salt and paper and boil. Let chicken cool and shred it.While the chicken is cooking Mix the mayo, water, and enchilada sauce until creamy. In a separate bowl, mix the Chicken with half of the block of cream cheese and the entire jar of green chilies. Preheat the oven to 425 and then cook the tortillas in the oven for 5 minutes (wrapped in aluminum foil) or until warm. Place a fourth of the chicken mixture inside each of the tortillas.

Then,  roll them up and place them in the pan(with a little bit of the sauce on the bottom) seam side down.

Then pour the rest of the sauce on top. Cover with aluminum foil and cook for 15 minutes.

Then remove foil place dollops of the remaining cream cheese on top and cook uncovered for 8-10 minutes. Let cool and then enjoy!

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