low-cal feeds a crowd

chicken enchiladas adobo

►make ahead up to 24 hours

Prep: 40 minutes Chill: 2 to 24 hours Stand: 30 minutes Bake: 25 minutes at 375°F Makes: 8 servings

• 1 14.5-ounce can diced fire-roasted tomatoes, undrained
• ¾ cup water
• ½ cup chopped sweet onion (1 medium)
• 1 canned chipotle pepper in adobo sauce (see tip)
• 1 tablespoon canned adobo sauce (optional)
• 1 tablespoon snipped fresh cilantro
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• ½ teaspoon kosher salt or ¼ teaspoon regular salt
• 1 pound skinless, boneless chicken breast halves or thighs, cut into bite-size strips
• 1 tablespoon vegetable oil
• ½ cup corn and black bean salsa
• ½ cup sour cream
• ½ teaspoon finely shredded lime peel
• 8 multigrain or whole wheat flour tortillas
• ¾ cup shredded Chihuahua cheese or Monterey Jack cheese (3 ounces)
• ½ cup sliced green onions (4)
• 1 2.25-ounce can sliced pitted ripe olives, drained

1. Lightly grease a 3-quart rectangular baking dish; set aside. For sauce, in a medium saucepan combine tomatoes, the water, sweet onion, chipotle pepper, adobo sauce (if desired), cilantro, cumin, chili powder, and half the salt. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes; cool slightly. Transfer to a blender or food processor. Cover and blend or process until smooth.

2. For filling, in a large skillet cook and stir chicken in hot oil over medium-high heat until no longer pink. Drain off fat. Stir in salsa, sour cream, lime peel, and the remaining salt.

3. To assemble enchiladas, spread ½ cup of the sauce in the prepared baking dish. Spoon about 3 tablespoons of the filling onto each tortilla near an edge; roll up tortilla. Place enchiladas, seam sides down, on sauce in dish. (To serve today, spoon the remaining sauce over enchiladas. Cover baking dish with foil. Continue as directed in Step 6.)

4. To serve later, cover baking dish with foil. Transfer the remaining sauce to an airtight container; cover. Chill enchiladas and sauce for 2 to 24 hours.

5. To serve, let enchiladas and the remaining sauce stand at room temperature for 30 minutes. Spoon the sauce over enchiladas. Cover baking dish with foil.

6. Preheat oven to 375°F. Bake for 15 minutes; sprinkle with cheese. Bake, uncovered, for 10 to 15 minutes more or until heated through. Sprinkle with green onions and olives.

Per serving: 322 cal., 12 g fat (5 g sat. fat), 54 mg chol., 912 mg sodium, 34 g carb., 4 g fiber, 20 g pro.