food friday: my healthy attempt at chicken enchiladas

(sorry this picture isn't the best...i always forget to take pictures of the dinners before we eat them)

I adapted this recipe from the  "Kraft Foods" website. I love Kraft Foods because they give simple dinner recipes for people like me who want to eat something totally delicious but don't want to run to the store for bizarre ingredients. You may have to fish around for things that suit your personal taste, but I have not been disappointed when using recipes found on their site. I found this one when we were first married. I don't even look at the recipe anymore when I make it so that should tell you how much we like this meal. They aren't your typical enchiladas, but they are delicious. 

Chicken Enchiladas

3 chicken breasts, boiled and shredded

1 onion, chopped

2 cloves garlic, minced

1 1/2 cup salsa

4 oz. reduced fat cream cheese

1-2 Tbsp. chopped cilantro 

1/2 tsp. cumin

**optional: 1 can chopped green chiles (I always add them. We love things spicy.)

1 1/4 cup cheddar cheese

8-10 tortillas

Place chicken breasts in boiling water. Boil. Remove from water and shred. Preheat oven to 350. Heat pan sprayed with cooking spray on medium heat. Add onions and garlic; cook and stir 2 min. Add chicken, 1 c. salsa, cream cheese, cilantro, cumin and chiles (if desired). Mix well. Cook until heated through, stirring occassionally. Add 3/4 c. cheese, mix well. 

Spoon about 1/3 cup of the chicken mixture onto each tortilla. Roll up and place seam side down in a 13x9 baking dish. Top with remaining salsa and cheese.

Bake 20 minutes or until heated through.