Cheesy Chicken Enchiladas


8 oz Velvetta
1/2 cup sour cream
1/4 cup evaporated milk
1/4 cup scallions
1/4 tsp crushed red pepper flakes
3 cups (chopped) cooked skinless boneless chicken breasts
5 medium whole wheat tortillas (or any kind you like)
1/4 cup shredded sharp cheddar cheese
6 medium (chopped) green olives
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.

Recipe adapted from Weight Watchers