• 1 (8oz.) package light Neufchatel cream cheese, softened
  • 1 1/2 cup (6oz.) shredded Monterey Jack and Colby cheese, divided
  • 1/2 cup light sour cream
  • 1 1/3 cup salsa, divided
  • 2 cups chicken fajita strips, thawed
  • 1 package flour tortillas
  • 2 cups shredded lettuce
  • 1 cup chopped tomato

Preheat oven to 350 degrees. Combine cream cheese, 1 cup cheese, sour cream, 1/3 cup salsa and chicken breast fajita strips; mix well. Place approximately 1/4 cup cream mixture down the center of each flour tortilla; roll up. Place seam side down in a lightly greased 13 x 9 inch baking dish. Top with remaining salsa and cheese. Cover; bake 25 minutes; remove cover. Continue baking 5-10 minutes or until hot and bubbly. Top with lettuce and tomato. Serve with additional sour cream and salsa, if desired. Makes 6 servings.