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

*Use leftover cooked chicken or two (6-ounce) packages of cooked chicken breast strips in this recipe.