Ingredients

Filling:

2 large chicken breasts (raw, cut into strips)
2 tbsp of chopped garlic
2 cups of low sodium chicken broth (or water for serious health nuts)
1 tbsp of hot sauce (or other mexican/cajun spices)
1/2 cup of Sour Cream (Low fat)
2 tbsp of Fresh Cilantro
1 teaspoon of Cumin
1 small can of green chilis
1/2 chopped small onion
6 ounces of reduced fat cream cheese
1 Scoop of whey crisps

Enchilada sauce

Mexican Cheese (Reduced Fat)
Tortillas (I prefer Joseph’s Flax Seed Multigrain with only 70 calories per wrap)

Directions

Bring broth to a boil. Add garlic and hot sauce. Add chicken and boil with lid on for 15-20 minutes or until needed. Chicken is done when you can easily separate with two forks creating a stingy chicken concoction. Drain excess liquid. Separate chicken, add sour cream, cumin, green chilis, onions. Put a generous amount in center of tortilla. Top with a 1/2 inch slice of cream cheese (block form), wrap tortilla, place it with the seem side down. Put tortillas in dish close together, top with enchilada sauce. Put in over for 30-45 minutes at 350 degrees. Take out and put cheese on top. Place back in oven for 5 minutes. Let cool and enjoy!

Adapted from recipes from: http://sarahfit.com/recipes/