• Preheat the oven to 350℉

Sauce

• Place the cream of chicken soup, yogurt, light Miracle Whip, queso, coriander, chili powder and cumin in a mixing bowl.
• Stir until all ingredients are thoroughly and uniformly mixed. Set aside.

Prepare the Chicken Mixture

• Place the shredded chicken into a large mixing bowl.
• Drain the can of chopped chilies and add to the shredded chicken. Set the bowl aside.
• Chop the red pepper and onion. Heat the olive oil in a skillet. Add the onion and red pepper and saute until they are tender.
• Add the sauteed onion and red pepper to the chicken mixture.
• Next add the chili powder and cumin to the chicken mixture. Use a fork and mix until the green chilies, red pepper, onion and spices are evenly distributed throughout the chicken mixture.
• Add about ¼ - ⅓ of the sauce mixture to the chicken mixture. Stir together. You are looking for the consistency to be similar to that of a chicken or tuna salad - moist but not super wet. Set aside.

Assemble the Enchiladas

• Lightly cover the bottom of the baking dish with the sauce mixture.
• Place a tortilla on a kitchen scale and zero it. Add 2.5 oz of the chicken mixture to the tortilla. Spread it down the center of the tortilla. Roll the tortilla around the chicken mixture and place it seam side down in the baking pan. Repeat this process until all the enchiladas are assembled and in the baking pan.
• Take the remaining sauce mixture and evenly spread it over the enchiladas.
• Place the Velveeta shreds and the fat free cheddar on a piece of wax paper and toss together to mix. Evenly sprinkle this cheese mixture over the top of the enchiladas.
• Place the pan of enchiladas in the oven and bake for 30 min or until the cheese is melted and the sauce is bubbly.
• Remove from the oven when done. Let sit for 5 min and then serve.
• Refrigerate leftovers.