Spray both sides of each tortilla with cooking spray; place on baking sheet. Bake 6 to 8 min. or until crisp and lightly browned.
Meanwhile, combine next 4 ingredients; set aside. Mix cream cheese spread and chipotle peppers until well blended.
Spread tortillas with cream cheese mixture; top with chicken and shredded cheese. Bake 5 min. or until cheese is melted. Top with tomato mixture, olives and sour cream.
Save 40 calories per serving by using PHILADELPHIA 1/3 Less Fat than Cream Cheese, KRAFT 2% Milk Shredded Cheddar Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Prepare using KRAFT Mexican Style Finely Shredded Cheddar Pepper Jack Cheese.
How to Freeze Canned Chipotle Peppers
Leftover canned chipotle peppers can be spooned into airtight container, or into ice cube trays, and frozen up to several months. Thaw in refrigerator overnight before using as directed. If freezing in ice cube trays, transfer frozen cubes to freezerproof resealable plastic bag, then seal bag and store in freezer until ready to use.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 12g
Trans Fat 1g
Total Carbohydrates 20g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.