FRIDAY'S FAMILY FAVORITES

This recipe for Chicken Enchiladas may be prepared ahead and and chilled overnight. Let stand at room temperature before baking for 30 minutes if you do. It was published in the current issue of SOUTHERN LIVING.

CHICKEN ENCHILADAS

1 c. diced sweet onion

3 garlic cloves, minced

1 tbsp. canola oil

2 c. chopped baby spinach

2(4.5oz.) cans chopped green chiles, drained

3 c.  cooked shredded chicken (I will probably use the canned chicken from the grocery for convenience.

1 (8 oz) pkg. 1/3 less fat cream cheese, cubed and softened

2 c.(8 oz.) shredded pepper Jack cheese

1/3 c. chopped fresh cilantro

8 (8 inch) soft taco-size flour tortillas

Vegetable cooking spray

Tomatillo Salsa

• Preheat oven to 350. Saute onion and garlic in hot oil in a large skillet over medium heat 5 minutes or until tender. Add spinach and green chiles; saute 1-2 minutes or until spinach is wilted. Stir in chicken and next 3 ingredients, cook, stirring constantly, 5 minutes, or until cheeses melt. Add salt and papper to taste. Spoon about 3/4 c. chicken mixture down the center of each tortilla; roll up tortilla.
• Place rolled tortillas, seam side down, in a lightly greased 13x9 inch baking dish. Lightly coat tortillas with cooking spray.
• Bake at 350 for 30-35 minutes or until golden brown. Top with Tomatillo Salsa.

TOMATILLO SALSA

Stir together 2 c. diced tomatillo; 1/3 c. sliced green onions; 1/3 c. lightly packed fresh cilantro leaves; 1 jalapeno pepper, seeded and minced; 1 tbsp. fresh lime juice; and 1/2 tsp. salt. Cover and chill 1-4 hours. Let stand at room temperature 30 minutes. Stir in 1 c. diced avocado just before serving. Makes 3 cups