Weight Watchers Cheesy Chicken Enchiladas

1 sprays cooking spray
8 oz Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product
1/2 cup fat-free sour cream
1/4 cup fat-free evaporated milk
1/4 cup scallion(s), green part only, minced
1/4 tsp crushed red pepper flakes
3 cup cooked chicken breast, chopped*
6 medium whole wheat tortilla(s), 7-inches each
1/4 cup low-fat shredded cheddar cheese, sharp variety
6 medium olive(s), green, pitted, sliced
1/4 cup salsa

Preheat oven to 350ºF. 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 to 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 cup of 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 then sprinkle with shredded cheddar cheese and olives.


Bake until cheese topping is bubbly, about 20 to 25 minutes. Serve with salsa. Yields 1 enchilada per serving.

Number of Servings: 6

Recipe submitted by SparkPeople user BELLATROTTA.