light cream cheese chicken enchiladas ... with a kick

El Pato returns!

I had an extra can of El Pato salsa de chile fresco left over from a previous recipe (black bean and chicken chilaquiles), and I've been looking for an opportunity to use it.

I'd never heard of El Pato before making the chilaquiles a few weeks ago, so I was pleasantly surprised by its unique and spicy taste. I also thought it would make a perfect enchilada sauce. And it did!

Ingredients
1 cup chopped onion
1 1/2 cups cooked chicken breast, diced/cubed (I poached the chicken breast)
2 cups (8 oz) shredded, reduced-fat Cheddar cheese
1 cup tomato-based picante sauce (I used a medium-heat, fire-roasted tomato)
4 oz low-fat cream cheese
1 teaspoon ground cumin
8 (6-inch) flour tortillas
1/2 can El Pato Salsa de Chile Fresco
fat-free sour cream, to garnish (optional)

Preparation
Preheat oven to 350° F.

Spray a large nonstick skillet with cooking spray and heat over medium heat until hot. Add onion, and saute until tender, about 5 minutes. Add the shredded chicken, 1 cup of the cheddar cheese, picante sauce, cream cheese, and cumin. Cook 3 minutes or until cheese melts, stirring constantly.

Place about 1/3 cup of the chicken mixture down the center of each tortilla and roll up. Place in a 9 x 13 inch baking dish, sprayed with nonstick cooking spray. Spoon the El Pato evenly over top of tortillas; sprinkle remaining cup of cheddar cheese on top.

Cover and bake at 350° F for 15 minutes, or until cheese melts.

Serve topped with a generous dollop of sour cream.