Slick Chicken Enchiladas

Chicken enchiladas, in my opinion, are a guilty pleasure. Basically they are high cholesterol wrapped in a corn tortilla. However, I lightened the load by using Laughing Cow Cheese instead of regular cheese. It is creamy and mixes nicely into the meat. Its only 35-45 calories per wedge versus 100 calories for the same amount of regular fat cheese. I thought that little calorie saving trick made me pretty slick. Try it at home and you can be slick too!

Slick Chicken Enchiladas

Ingredients

2 chicken breasts/ cooked and shredded

1 can of enchilada sauce (16 oz)

10 corn tortillas

2 wedges of laughing cow cheese

1 bag of shredded Mexican blend cheese (make sure the ingredients do not contain flour as an anti caking agent!)

Pinch of salt and pepper

Directions

Preheat oven to 400 degrees. Heat up enchilada sauce in a pan.

Put chicken, laughing cow cheese, half of the shredded cheese, and salt and pepper in a bowl and combine ingredients.

Place several tortillas at a time on a paper towel and microwave for about 15 seconds until they are pliable.

Fill each tortilla with the chicken mixture and roll up. Place the enchiladas seam side down in a baking dish.

Pour the enchilada sauce over the tortillas and sprinkle the remaining cheese on top.

Bake until all of the cheese is melted (about 25 minutes) .