Cheesy Chicken Enchiladas
1 spray of cooking spray
1/2 cup, fat free sour cream
8 oz, Reduced Fat Velveeta Light Cheese Product
2 cups, chopped roasted chicken breast
1/4 cup, low-fat shredded cheddar cheese
1/4 tsp, crushed red pepper flakes
1/4 cup, fat free evaporate milk
1/4 cup, scallions, green part only-minced
7 corn tortillas
Preheat oven to 350 degrees. Coast a 9-inch baking dish with cooking spray
In microwave safe bowl, combine cheese product and sour cream, cover and microwave on high power until cheese melts, about 1.5- 2 minutes. Remove half of melted cheese to 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 1/3 of cup(**see below**)of chicken mixture down center of each tortilla; fold in sides of tortilla to cover filling and place tortillas in single layer in prepared dish; spoon remaining cheese sauce over top and then sprinkle with shredded cheese.
Bake until cheese topping is bubbly, about 20 to 25 minutes. Serve with salsa. Yields 1 enchilada per serving.
Points Plus: 5 per serving ( 2 servings= 9 PP)
Cooking Time: 27
This has become one of my husbands favorites! I made it for friends the other night and it was a hit!
I found this recipe on WW online tools- FIND IT HERE and made modifications: corn instead of flour, no olives and only adding 1/3 of mixture. 2 servings of this is plenty for a dinner!