Enchiladas with Yogurt Sauce

· 1 (3-ounce) package cream cheese

· 2 cups chopped, cooked chicken breast

· 12 ounces chunky salsa

· 1 cup Mexican-blend cheese, shredded

· 8 (6-inch) flour tortillas

For the yogurt sauce:

· 2 cups low-fat plain yogurt

· 1 cup chopped cilantro

· 1 teaspoon ground cumin

Heat cream cheese in large skillet over medium heat until soft. Stir in chicken and 1/2 cup of the salsa; mix well. Add 1/2 cup shredded cheese; stir until melted. Spoon about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place seam side down in 12x8-inch baking dish. Top with remaining salsa and cheese. Bake at 350 degrees Fahrenheit for about 15 minutes, or until heated through. Serve with yogurt sauce.*
*Combine yogurt, cilantro and cumin. Chill until needed.