Chicken & Green Chile Enchiladas
Preparation time: About 30 minutes
Microwaving time: 16 minutes
Standing time: 5 minutes
A creamy, cumin-flavored chicken filling is tucked inside these hearty enchiladas.
1 tablespoon olive oil
1 medium-size onion, thinly sliced
1/2 teaspoon ground cumin
1/4 teaspoon dry oregano leaves
1/3 cup whipping cream
1 can (4 oz.) diced green chiles
3 cups diced cooked chicken (about a 3 1/2-lb.)
1 small tomato, seeded and chopped
2 cups (8 oz.) shredded jack cheese
8 flour tortillas, each about 8 inches in diameter (make sure tortillas are soft and pliable)
1 cup (4 oz.) shredded Cheddar cheese
1 small ripe avocado (optional)
4 whole radishes; or 8 cherry tomatoes, halved Fresh cilantro (coriander) sprigs
1/2 cup sour cream (optional)
Place oil in an 8- by 12-inch microwave-safe baking dish. Arrange onion slices evenly in oil; sprinkle with cumin and oregano. Microwave, uncovered, on HIGH (100%) for 5 minutes or until onion is soft, stirring after 2 1/2 minutes. Add cream; microwave, uncovered, on HIGH (100%) for 3 minutes or until cream is hot and bubbly. Stir in chiles, chicken, chopped tomato, and 1 cup of the jack cheese.
Place tortillas on a flat surface; top equally with chicken filling. Clean baking dish used for filling; lightly grease dish. Roll up tortillas; place, seam side down, in a single layer in dish. Sprinkle with remaining 1 cup jack cheese, then with Cheddar cheese. Cover and microwave on MEDIUM-HIGH (70-80%) for 8 minutes, giving dish a half-turn after 4 minutes. Let stand, covered, for 5 minutes or until enchiladas in center are hot.
Pit, peel, and slice avocado (if used). Divide enchiladas among 4 plates. Garnish with avocado, radishes or cherry tomato halves, cilantro, and sour cream (if used). Makes 4 servings.
Per serving: 861 calories, 59 g protein, 53 g carbohydrates, 45 g total fat,195 mg cholesterol, 1,171 mg sodium
