ENCHILADAS!!!

So Jarren ate the last of the enchiladas last night before I could get a picture.  Typical!  But I will give you the recipe.  It's so basic, you really don't need a picture.  Here we go!
You will need:
12 oz of cooked and chopped (or shredded) boneless, skinless chicken breast
6 wheat tortillas (or flour if you prefer, but you will have to add 1 point per enchilada for this)
1 can of Campbell's 98% Fat Free Cream of Chicken Soup
1 can of Campbell's Fiesta Nacho Cheese (you get this in the soup section...I know Kroger has it)
1 8-oz container of fat free sour cream
1 cup of Kraft 2% milk shredded Mexican cheese blend
1 finely chopped jalapeno pepper
1 tsp. of crushed red pepper flakes

What you do:
Preheat the oven to 350 degrees
Lightly grease with Pam a 9x13 Pyrex dish
In a pot over medium low heat, combine the cream of chicken soup, fiesta nacho cheese soup, sour cream, and finely chopped jalapeno.  Mix it all together until smooth and heat thoroughly - about 5 minutes.
In a bowl, add the 12 ounces of chicken breast.  Pour a little more than half of the cheesy soupy mixture over the chicken and mix well.
Divide the chicken mixture evenly among the six tortillas.  Fold the ends over and roll them up.
Place each enchilada in the Pyrex dish so they are all even spaced, but not quite touching.
Pour the remaining cheesy soupy mixture over the enchiladas.
Sprinkle evenly with the red pepper flakes.
Top with the shredded cheese.
Bake approximately 15-20 minutes, or until everything is melted and bubbly.
5 Points per enchilada.

Let me know if you try this and how it turns out!!!