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CHICKEN AND MUSHROOM ENCHILADAS

2 tablespoons corn oil
3/4 pound mushrooms, sliced
1 10-ounce can enchilada sauce
8 8-inch flour tortilla
1/2 cup low-fat sour cream
2 cups diced cooked chicken
1 7-ounce can diced mild green chilies
2 cups grated sharp cheddar cheese

Preheat oven to 350°F. Brush 13 x 9 x 2-inch glass baking dish with oil. Heat 2 tablespoons oil in heavy large skillet over high heat. Add mushrooms and sauté until golden, about 10 minutes.

Pour enchilada sauce into shallow bowl. Dip 1 tortilla into sauce. Place tortilla on piece of wax paper. Spread 1 tablespoon sour cream across center of tortilla. Mound 1/4 cup chicken over. Top with 3 tablespoons mushrooms, then 1 tablespoon chilies and 1/4 cup cheddar cheese. Fold bottom half of tortilla over filling and roll up to enclose completely. Place enchilada in prepared dish seam side down. Repeat dipping and filling with remaining tortillas, sour cream, chicken, mushrooms, chilies and cheddar cheese. Spoon remaining enchilada sauce evenly over. (Can be prepared 1 hour ahead. Cover enchiladas and let stand at room temperature.)

Bake until enchiladas are heated through, about 30 minutes.

Serves 4.

Bon Appétit
March 1993

SWEET CORN TAMALE "PIE"
All the flavor of individual tamales, but much easier to make.

1 cup yellow cornmeal
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 16-ounce container nonfat cottage cheese
1 16-ounce package frozen petite corn kernels, thawed
3 green onions, finely chopped
4 egg whites
2 14 1/2-ounce cans Mexican-style stewed tomatoes

Preheat oven to 350°F. Spray 8x8x2-inch glass baking dish with nonstick vegetable oil spray.

Whisk first 4 ingredients to blend in large bowl. Mix in cottage cheese, then corn and green onions. Beat whites until stiff but not dry in another large bowl. Fold whites into cornmeal mixture in 2 additions.

Transfer batter to prepared pan. Bake until top is golden and feels firm in center, approximately 50 minutes. Let stand 10 minutes.

Boil stewed tomatoes in heavy medium saucepan over medium-high heat until reduced to sauce consistency, approximately 10 minutes.

Cut "pie" into squares. Spoon tomato sauce over and serve.

Serves 8 to 10.

Per serving: calories, 170; fat, 1 g; sodium, 752 mg; cholesterol, 4 mg

Bon Appétit