Start by letting your chicken breast soak up fajita marinade this is Wegman's brand. I let it marinade for about 6 hours while I was at the pool

You can cook it however you prefer. I like the airfryer because it locks the flavor, cooks fast and everything stays moist. My chicken took about 20 minutes with some turning.

While your chicken is cooking chop up your fajita veggies. I grabbed a packet already made up. Toss them in a nonstick pan. It's just to get them soft not fully cooked.

When the chicken is done remove and chop up into small pieces since we're not shredding the meat

Toss chicken in a bowl with green chiles, fajita veggies, and cream cheese.

Here it is all combined well

I weighed all of my filling and had a little over 40 ounces so that's about 5 ounces per enchilada of filling.

After you have filled your tortillas line them up in a baking dish that has been sprayed

Pour your can of green chile sauce and spread out evenly

Top with shredded low fat Colby jack

Bake at 375 for 35 minutes

Take out let it rest then serve. I topped mine with plain Greek yogurt and fresh salsa

MFP information 370 calories with 30 g of protein for 1 enchilada no toppings