Cheesy Chicken Enchiladas
- 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
- 10 3/4 ounces condensed reduced-fat — reduced-sodium cream of chicken soup (such as Healthy Request, undiluted)
- 4 1/2 ounces 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
- Preheat oven to 350°.
- Combine first 9 ingredients in a large bowl. Remove 1 cup chicken mixture; set mixture aside.
- 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
