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Cheesy Chicken Enchiladas

Source of Recipe

Terri Wolff - Greenville


List of Ingredients

1 spray cooking spray
8 oz. light processed cheese product, like Velveeta
6 medium whole wheat tortillas, 7 inches each
1/4 c. low-fat sharp shredded cheddar cheese
1/2 c. fat free sour cream
1/4 c. fat free evaporated milk
1/4 c. scallions, green part only, minced
1/4 tsp. small crushed red pepper flakes
3 c. cooked chicken breast, chopped
6 medium olives, green, pitted, sliced
1/4 c. salsa


Recipe

Preheat oven to350 degrees. Coat a 9 inch glass baking dish with cooking spray. In a microwave-safe bowl, combine cheese product and sour cream. Cover and microwave on high power until cheese melts, about 1 1/2 - 2 minutes. Remove half of 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 c. chicken mixture down center of each tortilla; fold in sides of tortilla to cover filling and place tortillas in a single layer in prepared dish. Spoon remaining cheese sauce over top and theb sprinkle with shredded cheddar cheese and olives. Bake until cheese topping is bubbly, about 20 to 25 minutes.

Serve with salsa. Yields 1 enchilad per serving

Points value: 6
Servings: 6
Preparation Time: 15 minutes
Cooking Time: 27 minutes