Shredded Chicken Enchiladas

If you're grilling or baking chicken breast toss in a few extra (about a pound) to make these super easy enchiladas later in the week.

I made these last night and they were so yummy! The cream cheese gives the filling a creaminess and counters the zest of the salsa. To easily shred the chicken just use two forks to pull the cold chicken apart.

Shredded Chicken Enchiladas

1 clove minced garlic
About 1 pound chicken breast, shredded
1 cup chunky salsa
4 oz cream cheese, cubed (I use the fat free)
1 T cilantro
1 t cround cumin
1 c shredded taco cheese
8 tortillas

Preheat oven to 350. Line 13x9 baking dish with release foil (for easy clean up).Heat large skillet sprayed with cooking spray over medium heat. Add garlic, cook about 2 minutes. Add chicken, 1/4 cup salsa, cream cheese, cilantro and cumin; cook until heated through. Add 1/2 cup of cheese, mix well.

Heat the tortillas in the microwave between two moistened paper towels for about 25 seconds. Spoon about 1/3 c of chicken mix into each tortilla, roll. Place seam side down in baking dish. Top with remaining 3/4 c salsa and 1/2 c cheese.

Bake 15 minutes until heated through.