Decadence on a Dime

By Kate Thompson, Dallas

My favorite things in life: good friends, good food and good wine. The tip this week is how to make the three of these things come together without having to venture to a restaurant and, ahem, pay for a meal. Simple saver, right? This recipe is from my monthly dinner with girlfriends from high school. This month we opted to save a little and have a potluck instead of going out. These enchiladas are not only light on the wallet, but light on the tushy as well. And don’t be daunted, they are surprisingly easy.

Chicken Enchiladas with Salsa Verde

1 cup Onion, chopped

1/4 cup fresh Cilantro, chopped

2 Garlic cloves

1 (7oz) bottle Salsa Verde

2 cups Chicken Breast, shredded

1/3 cup (3 oz) 1/3 less fat Cream Cheese, softened

8 (6") Corn Tortillas

1/4 cup (1oz) Queso Fresco, crumbled

1/2 tsp Chili Powder

2 Tbs chopped pickled jalapeno (optional)

Preheat oven to 425 degrees.

Blend first four ingredients together in a blender or food processor. Combine chicken breast and cream cheese in a bowl. Mix in 1/2 cup of the salsa mixture. Wrap tortillas in paper towel and microwave for 20 seconds to soften. Fill center of each tortilla with 1/4 cup of the chicken mixture, roll, and place seam-side down in a greased 11" x 7" baking dish. Pour remainder of the salsa mixture over rolled tortillas. Crumbled queso fresco over the top and sprinkle with chili powder.

Heat in oven at 425 degrees for 18 minutes or until cheese has melted and enchiladas are heated through. Enjoy!!

Serves four, makes 8 enchiladas

Preparation Tips:

1. If you don't have a blender/food processor you can finely chop and mash the onion to release their juices, finely chop the cilantro, and finely mince the garlic. The theory is to completely integrate the other ingredients into the salsa verde. It makes the salsa thicker with smoother taste.

2. A great time saver is to buy a rotisserie chicken and shred the breasts instead of trying to cook the chicken yourself. Two breasts or one whole chicken should be enough for two cups of shredded chicken.

3. And if you want more of a kick to the enchiladas you can stir pickled or fresh jalapenos into the chicken/cream cheese mixture.