Tasty Tuesday: Lightened Up Cream Cheese Enchiladas

LIGHTER CREAM CHEESE ENCHILADASThis recipe and the photo credit are from KeyIngredient.com. As soon as I saw it I immediately wanted to eat it but I couldn’t help but wish it was a little lighter. So I modified the ingredients below by substituting the lighter versions of some of them to make it a bit more healthy. Enjoy!

5 ounces Neufchâtel cream cheese, softened (33% lower in fat than regular cream cheese)
¼ cup light sour cream
2 cups prepared salsa
1 cup shredded reduced fat cheddar cheese, divided
1 cup shredded reduced fat pepper-jack cheese, divided
(I prefer Sargento)
2 cups cooked shredded chicken
1 cup frozen corn kernels, thawed
½ teaspoon chili powder
¼ teaspoon cumin
Salt and pepper
4 scallions, thinly sliced
8 8-inch flour tortillas (you could use whole wheat or corn instead, if preferred)


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