Ww 4 Points - Chicken Enchiladas - cooking recipe

Ingredients

1 (11 ounce) jar salsa
1 cup shredded cooked chicken breast
1 cup shredded reduced-fat Mexican cheese blend
3/4 cup plain fat-free yogurt
1 small yellow squash, diced
3 tablespoons canned diced jalapeno peppers
8 (6 inch) corn tortillas
2 tablespoons minced cilantro

Preparation

Preheat oven to 400*F.
Spread 1/3 cup salsa in bottom of 10x6-inch baking dish.
Mix chicken, 1/2 cup of cheese, 1/2 cup yogurt, the squash, and jalapenos in a bowl.
Heat tortillas according to package directions.
Spread 1/4 cup chicken mixtur down the center of each tortilla.
Roll up and place seam-side down in baking dish.
Pour remaining salsa over tortillas, then sprinkle with 1/2 cup cheese.
Cover with foil and bake until cheese melts, about 20 minute.
Top with the remaining 1/4 cup yogurt, sprinkle with cilantro.
4 Points for 2 enchiladas.