You know I can't resist enchiladas. These are pretty good, they definitely satisfied my craving. I like to use shredded chicken. I usually just boil and shred chicken when I have extra and keep in the freezer for when I need it.
1 spray cooking spray
8 oz Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product (I used light Mexican cheese instead)
1/2 cup fat-free sour cream
1/4 cup fat-free evaporated milk
1/4 cup scallions, green part only, minced
1/4 tsp crushed red pepper flakes
3 cups cooked chicken breast, chopped
6 medium whole wheat tortillas, 7-inches each
1/4 cup low-fat shredded cheddar cheese, sharp variety
6 medium olives, green, pitted, sliced (I used black)
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. I topped with fresh tomatoes and scallions.