Cheesy Chicken Enchiladas

Serve with a salad of fresh mango, jicama, and shredded lettuce topped with a lime vinaigrette.

Yield: 8 servings (serving size: 1 enchilada)

Ingredients

• 2 1/2  cups  chopped cooked chicken breast
• 2  cups  (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
• 1 2/3  cups  plain low-fat yogurt
• 1/3  cup  butter, melted
• 1/4  cup  chopped onion
• 1  teaspoon  minced garlic
• 1/4  teaspoon  freshly ground black pepper
• 1  (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup (such as Healthy Request), undiluted
• 1  (4.5-ounce) can chopped green chiles, drained
• 8  (8-inch) flour tortillas
• 1  tablespoon  canola oil
• Cooking spray
• 1/2  cup  (2 ounces) finely shredded reduced-fat sharp cheddar cheese
• 1/4  cup  chopped green onions

Preparation

1. Preheat oven to 350°.

2. Combine first 9 ingredients in a large bowl. Remove 1 cup chicken mixture; set mixture aside.

3. Heat a large skillet over medium-high heat. Working with 1 tortilla at a time, brush oil over both sides of tortilla. Add tortilla to pan; cook 5 seconds on each side or until toasted and soft. Remove from pan; arrange 1/2 cup chicken mixture down center of tortilla. Roll jelly-roll style; place filled tortilla, seam side down, in a 13 x 9–inch baking dish coated with cooking spray. Repeat procedure with remaining 7 tortillas, remaining oil, and remaining chicken mixture. Spread reserved 1 cup chicken mixture evenly over enchiladas. Cover and bake at 350° for 20 minutes. Uncover; sprinkle evenly with cheddar cheese and green onions; bake an additional 5 minutes or until cheese melts.

Wine note: Just as a crunchy green salad with mango will complement Cheesy Chicken Enchiladas, so too will a crisp, tropical fruit-filled California chardonnay, like Kali Hart Vineyard Chardonnay 2007 ($17). With its medium body and lively acidity, this white wine slices through creamy dairy products, like cheese and yogurt. A shot of citrus flavor and a nice bit of lingering sweetness also give it the ability to balance spicy chiles. —Jeffery Lindenmuth

Nutritional Information

Calories:

454

Fat:

20.3g (sat 10.4g,mono 6.7g,poly 1.5g)

Protein:

30.8g

Carbohydrate:

36.6g

Fiber:

2.2g

Cholesterol:

73mg

Iron:

2.3mg

Sodium:

757mg

Calcium:

347mg