Better Homes and Gardens® New CookBook, 15th Edition

CHICKEN ENCHILADAS

PREP: 30 MINUTES BAKE: 40 MINUTES
OVEN: 350°F MAKES: 6 SERVINGS

1/4 cup slivered almonds, toasted (see tip, page 20)
1/4 cup chopped onion
1 to 2 medium fresh jalapeño chile peppers, seeded and chopped (see tip, page 24)(optional)
2 tablespoons butter or margarine
1 4-ounce can diced green chiles, drained
1 3-ounce package cream cheese, softened
1 tablespoon milk
1 teaspoon ground cumin
3 cups chopped cooked chicken
12 7-inch flour tortillas or 6-inch corn tortillas
1 10.75-ounce can condensed cream of chicken or cream of mushroom soup
1 8-ounce carton dairy sour cream
1 cup milk
3/4 cup shredded Monterey Jack or cheddar cheese (3 ounces)
2 tablespoons slivered almonds, toasted (see tip, page 20)

1. Preheat oven to 350°F. Grease a 3-quart rectangular baking dish; set aside. In a medium skillet cook the 1/4 cup almonds, the onion, and jalapeño peppers (if using) in hot butter over medium heat until onion is tender. Remove skillet from heat. Stir in 1 tablespoon of the chiles; reserve remaining peppers for sauce.

2. In a medium bowl combine cream cheese, the 1 tablespoon milk, and cumin; add nut mixture and chicken. Stir until combined. Spoon about 1/4 cup of the chicken mixture onto each tortilla near an edge; roll up. Place filled tortillas, seam sides down, in prepared baking dish; set aside.

3. For sauce, in a medium bowl combine soup, sour cream, 1 cup milk, and reserved chiles.* Pour soup mixture evenly over the tortillas in baking dish. Cover with foil.

4. Bake about 35 minutes or until heated through. Remove foil. Sprinkle enchiladas with cheese and the 2 tablespoons almonds. Bake
about 5 minutes more or until cheese melts.

PER 2 ENCHILADAS: 660 cal., 38 g total fat (16 g sat. fat, 0 g trans
fat), 127 mg chol., 1,140 mg sodium, 44 g carbo., 3 g fiber, 35 g pro.
EXCHANGES: 3 Starch, 3 1/2 Medium-Fat Meat, 3 1/2 Fat

*NOTE: If you prefer a red sauce on your enchiladas, omit the soup, sour cream, 1 cup milk, and almonds. Stir the reserved chile peppers into 2 cups homemade enchilada sauce or two 10-ounce cans enchilada sauce. Bake as directed.

LIGHTENED UP CHICKEN ENCHILADAS:
Prepare as directed, except use fat-free or light cream cheese (4 ounces), reduced-sodium condensed soup, fat-free or light dairy sour
cream, fat-free milk, and reduced-fat Monterey Jack cheese. Omit the 2 tablespoons slivered almonds. Top the baked enchiladas with   cup
chopped tomato (1 medium).

PER 2 ENCHILADAS: 546 cal., 21 g total fat (8 g sat. fat, 0 g trans
fat), 91 mg chol., 1,058 mg sodium, 51 g carbo., 4 g fiber, 37 g pro.
EXCHANGES: 3 1/2 Starch, 4 Lean Meat, 1 1/2 Fat

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