2 cups skinless chicken breast
1 (6 oz.) can chopped green chiles
4 tablespoons softened cream cheese (fat free)
1 cup grated low-fat Colby-Monterrey Jack cheese
1/2 teaspoon jalapeno seasoning
8 corn tortillas
1 cup green chile salsa
Directions: Place chicken in skillet over medium heat. Season with jalapeno seasoning. Allow to brown for about 5 minutes, add can of green chiles. Simmer for 10 to 15 minutes, (chicken should be white and able to shred easily). Add cream cheese and allow to melt. Mix thoroughly with chicken. Spray a 9 x 13 inch casserole pan with cooking spray. Preheat oven to 350°F. Using the cooking spray heat tortillas over medium heat in another skillet to tenderize ( 1 tablespoon olive oil can also be used). Place the tortillas in skillet one at a time, flipping with tongs. The tortillas will tender quickly. As each tortilla becomes tender, place in the casserole dish, fill with chicken mixture and roll. Cover with grated cheese and green chile salsa. Bake at 350°F for 20 to 25 minutes or until cheese is melted and bubbly.
Notes: This is a low-fat recipe. Even the members of my family that love fattening foods enjoy it!