*** Lighter Chicken Enchiladas

• 3 boneless, skinless chicken breast halves (6 to 8 oz)
• Coarse salt and ground pepper
• 2 Tbsp vegetable oil
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 1 tsp ground cumin
• 1 to 2 Tbsp minced canned chipotles in adobo
• 1 can (14.5 oz) low-sodium chicken broth
• 1/2 cup water
• 8 corn tortillas (6-inch), warmed
• 1/2 cup grated Monterey Jack (2 oz)
• Sour cream (optional topping)
• Peppers/onion, sliced (optional)

In a large skillet, bring 1 inch water to a boil. Add chicken, and season with salt; cover, and reduce heat to medium-low. Simmer 5 minutes; remove skillet from heat. Let chicken steam, covered, until cooked through, 12 to 14 minutes. Transfer chicken to a medium bowl; when cool enough to handle, shred with two forks.

While chicken is cooking, in a medium sauce-pan, heat oil over medium. Saute the peppers and onions to go in the chicken mix, remove from pan. Add garlic; cook, stirring, until fragrant, about 1 minute. Add flour, cumin, and chipotles to taste; cook, whisking, 1 minute. Whisk in broth and the water; bring to a boil. Reduce to a simmer, and cook, whisking occasionally, until sauce has thickened slightly, 5 to 8 minutes; season with salt and pepper. Transfer 1 cup sauce to bowl with chicken; toss to combine.

Preheat oven to 400. Spread 1/4 cup of remaining sauce evenly in an 8-inch square baking dish. Fill each tortilla with chicken mixture, dividing evenly; roll up tightly, and arrange, seam side down, in baking dish. Cover with remaining sauce, and top with cheese. Bake until cheese is melted and sauce is bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.

Makes 4 servings, 11 WW PointsPlus each.

*** Salmon Burgers with Yogurt-Dill Sauce

Salmon Patties

• 1 lb skinless salmon fillet, finely diced
• 1 Tbsp prepared horseradish
• 1/2 tsp grated lemon zest, plus 1 Tbsp fresh lemon juice
• 1 large egg, lightly beaten
• 3 scallions, trimmed and thinly sliced
• 2 Tbsp plain dried breadcrumbs
• 1 tsp coarse salt (sea, kosher, etc)
• 1/8 tsp ground black pepper

Yogurt Sauce

• crazy mixed up salt (or salt & pepper)
• 1 tsp lemon juice
• 1 cup plain low-fat yogurt
• 2 Tbsp coarsely chopped fresh dill

Assembly

• Romaine lettuce
• bread, for serving (naan, pita, or buns)

Heat broiler, with rack 4 inches from heat. In a medium bowl, combine salmon, horseradish, lemon zest and juice, egg, scallions, breadcrumbs, 1 teaspoon salt, and 1/8 teaspoon pepper; mix gently with a fork.

Form salmon mixture into four 3 1/2 x 1 inch patties; place on a rimmed baking sheet. Broil without turning until browned on top and opaque throughout, 6 to 7 minutes.

Meanwhile, combine yogurt and dill in a small bowl; season with salt and pepper. Serve burgers on buns with yogurt-dill sauce and lettuce.

Makes 4 servings, 6 WW PointsPlus each (not including bread used to serve).