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

1. 2 1/2 cups chopped cooked chicken breast
2. 2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
3. 1 2/3 cups plain low-fat yogurt
4. 1/3 cup butter, melted
5. 1/4 cup chopped onion
6. 1 teaspoon minced garlic
7. 1/4 teaspoon freshly ground black pepper
8. 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup (such as Healthy Request), undiluted
9. 1 (4.5-ounce) can chopped green chiles, drained
10. 8 (8-inch) flour tortillas
11. 1 tablespoon canola oil
12. Cooking spray
13. 1/2 cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese
14. 1/4 cup chopped green onions

Directions

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.

Notes

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. 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