Heart Healthy Sour Cream Chicken Enchiladas

Create this mouthwatering favorite with the leftover rotisserie chicken or other cooked chicken. Serve with black beans and steamed rice and guacamole salad.

1 1/4 cups low-sodium chicken broth
1 tablespoon plus 1 teaspoon cornstarch
1/2 teaspoon ground cumin
1/8 teaspoon black pepper
12 6-inch corn tortillas
12 oz cooked skinless chicken breast, chopped (about 3 cups)
4 oz fat-free cream cheese
1/2 cup salsa
Canola cooking spray
1/4 cup nonfat sour cream
1 lime, freshly squeezed
Chili powder, to taste
Extra salsa, for garnish
Fresh cilantro, for garnish

In a small saucepan, whisk together the chicken broth, cornstarch, cumin, and black pepper. Bring to a simmer over medium-high heat and cook for 1-2 minutes, or until mixture is thick and bubbly. Set aside.

Put tortillas in a tortilla warmer or wrap them between two damp paper towels and microwave on high for 60 seconds.

Preheat oven to 350 deg. F.

In a medium nonstick skillet, combine chicken, cream cheese, and salsa. Cook over medium-low heat for 5-6 minutes, or until mixture is warmed throughout and cream cheese has melted, stirring occasionally.

Lightly spray a 13 x 9 2-inch glass baking dish with canola oil spray.

To assemble: pour 1/2 cup sauce into baking dish. Spread to cover bottom of dish. Put a tortilla on a plate or cutting board. Spoon about 1/4 cup chicken mixture onto middle of tortilla. Roll tortilla jelly-roll style and place seam side down in baking dish. Repeat with remaining tortillas and filling. Pour remaining sauce over enchiladas. Cover dish with aluminum foil.

Bake for 10 minutes, or until filling is warmed throughout.

Meanwhile, in a small bowl, whisk together sour cream and lime juice. When enchiladas have baked for 10 minutes, spread mixture on top. Bake, uncovered, for about 2 minutes, or until topping is slightly warm. Sprinkle with chili powder and spoon extra salsa over top of each enchilada. Top with sprigs of cilantro.

Makes 6 servings, 2 enchiladas per serving.

Calories: 296
Protein: 26g
Carbs: 38g
Cholesterol: 55mg
Total Fat: 4g
Saturated: 1g
Polyunsaturated: 2g
Monounsaturated: 1g
Fiber: 4g
Sodium: 395mg