Easy Enchiladas

I made these chicken enchiladas tonight, adapted a tiny bit from a recipe I found in the April/May Taste of Home cooking magazine. I would for sure have these again, they were easy & delicious! Below is the recipe, with my adaptations in italics.

2 cups cubed cooked chicken

1 8oz. package of cream cheese, softened (I used low-fat)

8 flour tortillas (8 inch) (I ended up using all 10 that were in a package)

1 cup (8 oz) plain yogurt or sour cream (I used light sour cream)

1 cup salsa

2 cups shredded cheddar cheese

1 can sliced black olives, drained (I omitted these cuz we don't like them!)

1 small can diced chiles, drained

1/4 cup onions, chopped

1. In a small bowl, combine chicken & cream cheese (I also added my chiles and onion here)

2. Spoon about 1/4 cup chicken mixture down the center of each tortilla & roll up tightly.

3. Place seam side down in a greased 13x9 baking dish.

4. In a small bowl, combine yogurt/sour cream and salsa. Spread over tortillas.

5. Bake, uncovered, at 350 degrees for 20 minutes.

6. Sprinkle with cheese (and olives if you use them) & bake 10-15 minutes longer, or until cheese is melted.

7. Serve with chopped lettuce & tomatoes, if desired

(sorry for the poor quality pictures... I can't find my camera cord, so my only resource is the crappy cell phone camera on my phone!)