Chicken & Squash Enchiladas

Here is another recipe from the Weight Watchers Cookbook I dusted off earlier in the week.   The enchiladas were really quite good.  Despite using those tiny 6" tortillas, I was pleasantly surprised to find that the serving size of 2 enchiladas was perfectly satisfying.  We paired them with some Mexican rice.


Chicken & Squash Enchiladas (2013 Cookbook Challenge)
Recipe from Weight Watchers Cook It Quick Cookbook
Serves 4;  215 calories/2 enchiladas

Ingredients:
1 cup shredded cooked chicken breast  (I cheated and used ChiChi's shredded chicken)
1 small yellow squash, diced
1 cup reduced-fat shredded Mexican cheese blend
1/2 cup plain fat-free yogurt
1 jalapeño pepper, diced
1 small jar salsa
8 (6-inch) corn tortillas
2 tablespoons minced parsley (optional)

Directions:
Preheat oven to 400ºF.   Spread 1/3 cup of the salsa in the bottom of a 9x13" baking dish.

In a medium bowl, mix the chicken, squash, yogurt, jalepeños, and 1/2 cup of cheese.  Spread about 1/4 cup of chicken mixture down the center of each tortilla.  Roll up and place seam side down in the baking dish.  Pour the remaining salsa over the tortillas, then sprinkle with the remaining 1/2 cup cheese.  Cover with foil and bake 20-30 minutes until cheese melts.   Sprinkle with parsley and serve.