On a Lighter Note

Because I think my previous post caused me to gain 10 pounds just by looking at it, I am offering a great light recipe from Taste of Home magazine.

1-1/2 cups (12 ounces) reduced-fat sour cream
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 can (4 ounces) chopped green chilies
1 can (2-1/4 ounces) sliced ripe olives, drained
4 cups cubed cooked chicken breast
1 cup (4 ounces) shredded reduced-fat Monterey Jack or Mexican cheese blend, divided
1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided
12 fat-free flour tortillas (6 inches), warmed
4 green onions, thinly sliced

In a large bowl, combine the sour cream, soup, chilies 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 13-in. x 9-in. x 2-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.