Smokey Low-Fat Chicken Enchiladas

To make the dish even simpler, use leftover cooked chicken or a rotisserie chicken. If you prefer a milder flavor, reduce the amount of chipotle sauce, or substitute 2 teaspoons chili powder for the chipotle sauce. And if you use corn tortillas and experience cracking or crumbling as you roll, the best fix is to dip the tortilla in the enchilada sauce, and then roll.

A love of yummy Mexican food doesn’t have to derail a resolution to eat lighter and healthier. And these delicious Smokey Low-Fat Chicken Enchiladas are proof. Use corn tortillas, and they're gluten-free!

Ingredients

• 1 cup canned corn
• 1 1/2 tablespoons bottled chipotle sauce
• 2 ounces reduced fat cream cheese
• 1 (10-ounce) can mild enchilada sauce
• 2 cups shredded white meat chicken
• 8 small yellow corn tortillas, or 8 small whole wheat flour tortillas
• 1 cup mild salsa
• ½ cup low fat shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees. In a large mixing bowl, stir together corn, chipotle sauce, cream cheese and 2 tablespoons enchilada sauce. Once well-combined, fold in the shredded chicken and set aside.
2. Pour 2/3 cup enchilada sauce in the bottom of a 2.5-quart baker. Place a heaping ¼ cup of the chicken mixture in the center of one tortilla and roll up tightly. Place seam side down in the enchilada sauce, and repeat making a nice tight row down the center of the dish. 
3. Top all with remaining enchilada sauce and salsa. Sprinkle with cheese, cover with foil and bake for 15 minutes. Remove foil and bake for 10 minutes more.