Cheesy Chicken Enchiladas

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.3 cup butter melted
• 4.5 ounce chilis green drained chopped canned
• 1 tablespoon canola oil 
• 10.8 ounce cream of chicken soup undiluted reduced-fat reduced-sodium canned (such as Healthy Request)
• 2.5 cups chicken breast strips/pre-cooked/chopped cooked chopped
• 8 8-inch flour tortilla ()
• 1 teaspoon garlic minced
• 0.3 cup spring onion chopped
• 1.7 cups yogurt plain low-fat
• 0.3 cup onion chopped
• 2 ounces sharp cheddar cheese shredded reduced-fat finely
• 8 ounces cheddar cheese reduced-fat

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 35
2. Combine first 9 ingredients in a large bowl.
3. Remove 1 cup chicken mixture; set mixture aside.
4. Heat a large skillet over medium-high heat. Working with 1 tortilla at a time, brush oil over both sides of tortilla.
5. Add tortilla to pan; cook 5 seconds on each side or until toasted and soft.
6. Remove from pan; arrange 1/2 cup chicken mixture down center of tortilla.
7. Roll jelly-roll style; place filled tortilla, seam side down, in a 13 x 9inch baking dish coated with cooking spray. Repeat procedure with remaining 7 tortillas, remaining oil, and remaining chicken mixture.
8. Spread reserved 1 cup chicken mixture evenly over enchiladas. Cover and bake at 350 for 20 minutes. Uncover; sprinkle evenly with cheddar cheese and green onions; bake an additional 5 minutes or until cheese melts.
9. Wine note: Just as a crunchy green salad with mango will complement Cheesy Chicken Enchiladas, so too will a crisp, tropical fruit-filled California chardonnay, like Kali Hart Vineyard Chardonnay 2007 ($17). With its medium body and lively acidity, this white wine slices through creamy dairy products, like cheese and yogurt. A shot of citrus flavor and a nice bit of lingering sweetness also give it the ability to balance spicy chiles. Jeffery Lindenmuth