Chicken Enchiladas

Chicken Enchiladas - 4 pts (Absolutely Yummy!)

1 (11-ounce) jar salsa
1 cup shredded cooked chicken breast
1 cup reduced-fat shredded Mexican cheese blend
3/4 cup plain FF yogurt
1 small yellow squash, diced (I used green because yellow is hard to find)
3 tbs canned diced jalapeno peppers
8 (6-inch) corn tortillas
2 tablespoons minced parsley

1. Preheat oven to 400 degrees F. Spread 1/3 cup salsa in the bottom of a 10 x 6 baking dish. Mix the chicken, 1/2 cup of cheese, 1/2 cup of yogurt, squash, and jalapenos in a bowl.

2. Heat the tortillas according to the package. Spread about 1/3 cup of the chicken mixture down the center of each tortilla. Roll up and place seem-side down in the baking dish. Pour the reamining salsa over the tortillas, then sprinkle with the remaining 1/2 cup cheese. Cover with foil and bake until the cheese melts (about 20 minutes). Top with the remaining 1/4 cup yogurt, sprinkle with parsley and serve.

Per Serving: 215 Cal, 3g Fat, 1g sat Fat, 10mg Chol, 588mg Sod, 39g Carb, 5g Fib, 10g Prot, 235 mg Calc. = 4pts/serving, makes 4 servings