Light Creamy Chicken Enchiladas

Experimentation time. I took a light recipe for Creamy Chicken Enchiladas and tweaked it to be more Joan-friendly. The result? Yummmm!

Ingredients to collect:
1tbsp Smart Balance
onion (chopped) — as much as you would like
garlic (minced) — as much as you would like
1-2c celery (chopped)
1-2 small cans of green chilis
8oz light cream cheese
3.5c grilled, cubed chicken breast
corn/wheat tortillas (6in diameter)
fresh salsa (check the sugar content!) — or just cut up your own tomatos
green onions (chopped) — as much as you would like
1c shredded cheese
cooking spray

Path to fooood:
1. Saute margarine, onions, celery, and garlic for five minutes. Add gren chilis and saute another minute.

2. Stir in cream cheese and chicken. Cook the mixture, stirring constantly until the cheese melts.

3. Grease a baking/casserole dish. Preheat oven to 350 degrees.

4. Place two or three spoonfulls of the chicken mixture into a tortilla. Roll-up the tortilla and place the roll, seam side down, into the baking dish. Repeat until chicken mixture is used up.

5. Pour salsa over all the enchilada rolls. Top with green onions and shredded cheese.

6. Bake for 45 minutes.

Hot, creamy, amazing!