Wendy's Creamy Chicken Enchiladas

Name: Wendy's Creamy Chicken Enchiladas
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 enchiladas, 8 serving(s)
Ingredients: 1 (16 ounce) container light sour cream; 1 (7 ounce) can diced green chilies; 4 large green onions, chopped; 1/2 cup chopped fresh cilantro; 2 teaspoons ground cumin; 2 teaspoons medium chili powder or 2 teaspoons cajun seasoning; 1 teaspoon black pepper; 2 cups diced cooked chicken; 1 cup packed grated 2% cheddar cheese; 8 (8 inch) flour tortillas; 1 (8 ounce) package light cream cheese, cut lengthwise into 8 strips; 1 (24 ounce) bottle mild picante sauce or 1 (24 ounce) bottle salsa; additional chopped fresh cilantro (optional)

Submitted by greysangel

"These are fantastic..perfect for a cold night when you are in the mood for tex mex comfort and there's no decent take out near you. I got this from Wendy on the Cooking Light board but I believe originally it appeared on Epicurious. It's been lightened...no reason doing the full fat when lightened tastes so good."

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Ready In:: 55mins
Ingredients:: 13
Yields:: 8 enchiladas
Serves:: 8

ingredients

1 (16 ounce) container light sour cream
1 (7 ounce) can diced green chilies
4 large green onions, chopped
¹⁄₂ cup chopped fresh cilantro
2 teaspoons ground cumin
2 teaspoons medium chili powder or 2 teaspoons cajun seasoning
1 teaspoon black pepper
2 cups diced cooked chicken
1 cup packed grated 2% cheddar cheese
8 (8 inch) flour tortillas
1 (8 ounce) package light cream cheese, cut lengthwise into 8 strips
1 (24 ounce) bottle mild picante sauce or (24 ounce) bottle salsa
additional chopped fresh cilantro (optional)

directions

Lightly spray a 13x9x2-inch glass baking dish with butter flavored cooking spray. Mix 1 3/4 cups sour cream, chilies, green onions, 1/2 cup cilantro and spices in large bowl. Mix in chicken and 1/2 cup cheddar cheese. Season filling to taste with additional salt and pepper.
Spoon generous 1/2 cup filling down center of each tortilla. Top filling with cream cheese strip. Roll up each tortilla, enclosing filling. Arrange enchiladas seam side down in prepared dish. (Can be made 3 hours ahead. Cover and chill.).
Preheat oven to 350°F Pour picante sauce over enchiladas. Cover and bake until sauce bubbles and enchiladas are heated through, about 35 minutes. Uncover, sprinkle with remaining 1/2 cup cheddar cheese and bake until cheese melts, about 5 minutes.
Top with remaining sour cream. Garnish with cilantro, if desired.