Creamy Chicken Enchiladas

These enchiladas are made almost weekly in my home. They are easy, relatively healthy and delicious. The recipe is from the AHA's Low-Salt Cookbook but I've adjusted it to bring back the flavor and fat (although I still wing it with the salt). You can substitute reduced-fat cheese, fat free milk and take the salt out of everything (including the chili powder) and still have a very good meal but, come on, why punish yourself if you don't have to.

Sauce

1 C milk

1/2 C chicken broth

2 Tbs all-purpose flour

1/4 tsp pepper

1/2 C Monty Jack cheese (Cheddar is also good)

1 tsp lime juice

1 pinch salt or to taste

Enchiladas

8 6-in corn tortillas

2 C cubed, cooked chicken (about 10 oz cooked)

1/4 C thinly sliced green onions (regular onions work too)

1-2 medium garlic clove(s), minced

1/2 tsp ground cumin

1/4 tsp chili powder

1-2 pinches salt or to taste

1/2 C Monty Jack cheese (again, Cheddar is just fine)

2-3 Tbs canned chopped mild green chiles (I use an entire 4 oz can)

Preheat oven to 350F. Lightly spray a 13x9x2-inch baking dish with vegetable oil spray. Set aside.

In a medium saucepan, whisk together the milk, broth, flour, pepper and salt. Bring to a simmer over med-high heat. Reduce the heat and simmer for 5-6 minutes, or until the mixture thickens slightly, whisking occasionally.

Whisk in the 1/2 C cheese and lime juice. Remove from the heat. Set aside.

To soften the tortillas, wrap in aluminum foil and warm in the oven for 5-10 minutes.

Meanwhile, in a medium bowl, stir together the chicken, green onions, garlic, cumin, chili powder and 1-2 pinches of salt.

To assemble, place the tortillas on a flat surface. Spread 1/4 C chicken mixture and 1 Tbs cheese in the center of each. Roll up jelly-roll style and place with the seam side down in the baking dish. Pour the sauce over the enchiladas. Sprinkle (or spoon over) with the chiles.

Bake for 20-25 minutes or until the filling is warmed through.