CHEESY CHICKEN ENCHILADAS

Authoring a cookbook is a secret ambition of mine, though one that is not likely to happen any time in the near future. What with quilting and blogging, volunteering and enjoying retirement, the days pass much too quickly. I do, however, applaud those who have realized this ambition like my friend, Gloria Chadwick, of Foods and Flavors of San Antonio. I was fortunate enough to win a copy of Gloria's latest cookbook from another friend's blog give-away. Mi chula, Teresa, of Mexican American Border Cooking, featured many of Gloria's recipes in the weeks preceding the publication of Gloria's latest cookbook.

Since I've been focusing on healthy eating, I knew I'd have to start with a recipe that could be lightened somewhat. I adore Mexican food, but there is that cheese (God, how I love cheese!). Since enchiladas are, in my twisted mind, Mexican manicotti, I chose one of Gloria's enchilada recipes--cheesy chicken enchiladas. Even with a halving of the cheese and the use of reduced fat sour cream, they were deliciosa. If your idea of toiling in the kitchen is to produce a great dinner in under 45 minutes, this one's for you.

I've written the recipe as it appears in Gloria's cookbook with my efforts at lightening in parentheses):

Makes 10 enchiladas
1 1/4 lb deli chicken breast, sliced 3 1/2 inches thick and cut into 1/2 inch cubes (I bought a rotisserie chicken and shredded it)
1 lb Monterey Jack cheese with jalapeno, shredded and divided (I used an 8 oz pkg WW shredded Mexican cheeses)
1 8 oz container sour cream (I used reduced fat sour cream)
1 tsp chili powder
1/4 tsp cayenne pepper
10 - 6" flour tortillas, warmed
1 - 19 oz can enchilada sauce
1/2 cup sliced black olives
1/4 cup chopped green onions

Preheat the oven to 350 degrees.

In a medium sized bowl, combine the chicken, 1 1/2 cups cheese, sour cream, chili powder, and cayenne powder and mix well.

Divide the chicken mixture among the 10 tortillas. Roll up to enclose the filling.

Place 1/2 cup of the enchilada sauce in the bottom of a 13 X 9" baking dish. Arrange the tortillas seam side down.

Top with the remaining enchilada sauce and cheese. Bake for 20 minutes, or until heated through (my oven required 30 minutes).

To serve, top with the olives and green onions.
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This was a great weeknight dinner; Larry had a terrific lunch the next day; and, I have a single serving in the freezer for one of those nights when one or the other other of us is out. Thank you, Gloria, for a wonderful cookbook and thank you, Teresa, for a fun give-away.