Recipe: chicken enchiladas

Makes about 15.

Note: You can serve these enchiladas topped with a dollop of sour cream. From Susan Selasky.

• 1 (28-oz.) can enchilada sauce (mild, medium or hot)

• 1 tbsp. canola oil

• 1/2 c. diced onion

• 1/2 c. diced green pepper

• 1 jalapeño pepper, minced, optional

• 1 heaping tbsp. chile powder

• 1 tsp. ground cumin

• Salt and black pepper to taste

• 15 to 18 corn tortillas

• 2 1/2 c. shredded Mexican-style cheese or favorite shredded cheese, divided

Directions

Preheat oven to 350 degrees.

Pour the enchilada sauce into a medium saucepan and heat over low to warm.

In a large skillet, heat the oil over medium heat. Add the onion, green pepper and, if using, the minced jalapeño. Add the cooked chicken, chile powder, cumin, salt and black pepper to taste. Stir in about 1/2 cup of the warm sauce and 1/2 cup cheese. Stir to combine. Spread about 1/4 cup of the enchilada sauce in the bottom of a 9- by 13-inch baking dish.

Working with several corn tortillas at a time, place them on a plate and microwave about 45 seconds to soften.

Pour the remaining sauce over all the enchiladas and sprinkle with the remaining 2 cups of cheese. Cover with foil and place in the oven for 15 minutes to melt the cheese and heat through. Remove from oven and serve with the pico de gallo, if desired.

Nutrition information per enchilada:

Calories210Fat10 gSodium490 mg

Carbohydrates15 gSaturated fat5 gCalcium160 mg

Protein16 gCholesterol46 mgDietary fiber2 g

Makes about 2 3/4 cups.

Note: From Susan Selasky.

• 1 tbsp. fresh lime juice

• 1 tbsp. canola oil

• 1 tsp. sugar

• 1/2 c. chopped fresh cilantro

• 1 1/2 c. diced roma tomatoes

• 1 small white onion, chopped

• 1 avocado, halved, pitted, diced

Directions

Nutrition information per 2 tbsp.:

Calories20Fat2 gSaturated fat0 gSodium1 mg

Carbohydrates2 gCalcium3 mg

Protein0 gChol0 mg

Dietary fiber1 g