Chicken Enchiladas

I got this recipe from a recently published cookbook (Sam Zien's Sam the Cooking Guy), but found it too heavy in its original make up. So here I have lightened the whole recipe, allowing to be lower in fat and higher in fiber.

Ingredients
2 cups shredded cooked chicken
1 cup of store-bought salsa verde (green salsa)
One 4-ounce can diced green chiles
1 cup chicken broth
1 cup light whipping cream
8 whole wheat flour tortillas (about 8 inches in diameter each)
2 cups shredded low-fat Monterey Jack cheese
Fresh cilantro, chopped fine for garnish

Preheat oven to 350 F. In a bowl, ix the chicken, salsa, and green chiles. Pour half of the cream into bottom of 9 x 13 inch baking dish. Then pour chicken broth into a wide bowl and submerge a flour tortilla until well moistened. Remove and place about 1/8 of chicken mixture in the middle of the tortilla. Wrap it up like a cigar and place it, seam side down, on the cream in the baking dish. Repeat until all the tortillas are filled and side by side in the dish. Spread the cheese over the enchiladas and pour the rest of the cream over the top. Bake until starting to brown, about 3 minutes. When you are ready to serve, sprinkle each portion with some cilantro.

Southwestern Meatloaf

This meatloaf, which packs healthy ingredients such as bran, soy milk, and 5% ground beef (the latter full of iron yet low in fat), has a Mexican/Southwestern twist. I am grateful to a cousin for teaching me this recipe.

Ingredients
1 lb ground beef (5 percent)
1/2 cup soy milk
1/2 cup unprocessed wheat bran
2 egg whites
1/2 teaspoon Worcestershire sauce
1/3 cup bread crumbs
1/4 cup onion, chopped finely
2 cloves garlic, minced
1/2 cup black beans
1/2 tsp sage
1/4 tsp salt
1/4 tsp pepper
1 tsp. dry mustard
1/4 cup salsa

Mix all ingredients except mustard and salsa. Place in 9x5x3 inch loaf pan. Shape into loaf. Mix mustard and salsa, and spread it evenly on top of loaf. bake in 350 F oven for about 45 minutes. Makes 3 large servings.