8 oz Kraft Velveeta Processed Cheese, Reduced Fat
1/2 cup reduced fat 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 skinless, boneless chicken breast, chopped
6 medium whole wheat tortillas (7 inch)
1/4 cup low-fat shredded cheddar cheese
1/4 cup salsa
Directions:
- Preheat oven to 350 degrees F. Coat a 9 inch baking dish with cooking spray.
- In a microwave safe bowl, combine Kraft cheese and sour cream; cover and microwave on high power until the cheese melts. Remove half of the 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 cups chicken mixture down center of each tortilla; fold in sides of tortilla to cover filling and place in a single layer in baking dish. Spoon remaining cheese sauce over top and then sprinkle with shredded cheddar cheese.
- Bake until cheese topping is bubbly, about 20-30 minutes. Serve with salsa.
Points Plus: 6
No comments:
Post a Comment