Ingredients
8 oz reduced-fat velveeta cheese
1⁄2 cup fat-free sour cream
1⁄4 cup fat-free evaporated milk
1⁄4 cup scallion, green part only, minced
1⁄4 tsp crushed red pepper flakes
3 cup cooked chicken breast, chopped
6 medium sized whole wheat tortilla, 7 inches each
1⁄4 cup sharp low-fat cheddar cheese, shredded
6 medium black olives, pitted, sliced
1⁄4 cup salsa
1 cooking spray, 1 spray
Directions
Preheat oven to 350 degrees F (175 degrees C).
Coat a 9 inch glass baking dish with cooking spray.
In a microwave-safe bowl, combine velveeta and sour cream; cover and microwave on high power until cheese melts, about 1 1/2 to 2 minutes. Remove half of the melted cheese to a small bowl and stir in evaporated milk; set aside.
Add scallions, red pepper flakes and chicken to remaining cheese mixture; stir to coat.
Spoon about 2/3 cup of the chicken mixture down the center of each tortilla; fold in the sides of the tortilla to cover the filling and place tortillas in a single layer in the prepared dish.
Spoon remaining cheese sauce over the top of the enchiladas, then sprinkle with shredded cheddar cheese and olives.
Bake until cheese topping is bubbly, about 20 to 25 minutes. Serve with salsa
Per serving: 11 SmartPoints; 10 PointsPlus; 8 POINTS (old).
Source : allrecipes.Com
