Chicken Enchiladas with a Mushroom Cream Cheese Filling

Serves 6

1 tablespoon olive oil
1/3 cup chopped green onion, plus some for garnishing
1 4-ounce can diced green chilies
1 finely chopped garlic clove
1 4-ounce package fat-free cream cheese
1 cup chopped mushrooms
1½ cups chopped cooked chicken
1 cup shredded Cheddar cheese, divided
6 large flour tortillas
2/3 cup milk, divided

Preheat oven to 350 degrees F. Grease a baking dish suitable to hold 6 tortillas.

Heat a medium skillet over medium heat; add olive oil, sauté mushrooms until soft; remove and set aside. Add 1/3 cup of the chopped green onions and the garlic to the skillet and sauté. Set aside the remaining green onion for topping. Add the green chilies, cream cheese, and ¼ cup milk. Stir until cream cheese has melted and mixture is creamy and smooth. Reduce heat to simmer for 5 minutes. Do not let it boil. Pour ¾ of the sauce into a small bowl; reserve for the topping. Add chicken, mushrooms, and cheddar cheese to the skillet and stir until well mixed.

Fill each flour tortilla with the chicken-mushroom mixture, and roll up. Place seam side down in a prepared baking dish.

Return the reserve cream cheese mixture to the skillet. Stir in the remaining milk; simmer on low heat for 5 minutes. Spoon the mixture over the rolled tortillas and top with remaining shredded cheese. Bake the tortillas in the preheated oven for 30 to 35 minutes, or until the cheese has bubbled. Remove from oven; sprinkle each with remaining chopped green onions and serve.

Black Bean Soup

Serves 8

2 tablespoons olive oil
1 medium onion, finely chopped
5 garlic cloves, finely chopped
½ cup green bell pepper, chopped
½ cup red bell pepper, chopped
½ cup parsley, finely chopped
¼ cup cilantro, finely chopped (optional)
2 bay leaves
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon oregano
¼ teaspoon ground pepper
½ teaspoon salt
2 32-ounce cans black beans, drained and rinsed
1 14.5-ounce can diced tomatoes with basil, garlic, and oregano
1 4-ounce can diced green chilies
2 cups vegetable broth
¾ cup frozen corn or one 8.75-ounce can of corn
Sour cream for topping, optional

In a large soup pot, heat oil over medium heat; add onion, garlic, and bell peppers; sauté until peppers and onion are tender. Add cumin, chili powder, oregano, salt and pepper, and bay leaves. Stir and cook for two minutes. Add black beans, half of the canned tomatoes, ¼ cup parsley, cilantro, and 1 cup vegetable broth. Bring to a boil; reduce heat and simmer for 15 minutes. Remove bay leaves. Place half of the mixture in the food processor, puree and return to the pot. Add the remaining canned tomatoes, corn, and canned green chilies. Simmer for 15 minutes. Add the other cup of vegetable broth only as needed to reach desired thickness of soup. Sprinkle each serving bowl with parsley and dab of sour cream. (If you prefer a spicier soup, double the chili powder.)