Ingredients
1-1/2 cups reduced-fat sour cream1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted1 can (4 ounces) chopped green chiles1 can (2-1/4 ounces) sliced ripe olives, drained4 cups cubed cooked chicken breast1 cup shredded reduced-fat Monterey Jack or Mexican cheese blend, divided1 cup shredded reduced-fat cheddar cheese, divided12 fat-free flour tortillas (6 inches), warmed4 green onions, thinly sliced
Preparation
In a large bowl, combine the sour cream, soup, chiles and olives. Set aside 1-1/2 cups for topping. Add the chicken, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese to remaining soup mixture.
Spoon about 1/3 cup chicken mixture down the center of each tortilla; roll up tightly. Place seam side down in a 13x9-in. baking dish coated with cooking spray. Top with reserved soup mixture.
Bake, uncovered, at 350° for 35 minutes. Sprinkle with remaining cheeses; top with onions. Bake 10-15 minutes longer or until cheese is melted.
