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Trade the traditional enchilada sauce for a creamy, cheesy topping on this Mexican chicken recipe. Your family will never know they're enjoying a lightened meal.

Yield: 8 servings (serving size: 1 enchilada)


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
Kitchen Notes

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

Kathy Kitchens Downie, RD, Cooking Light, MAY 2009

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