Festive flavors

You could argue that the best place to celebrate Cinco de Mayo next week is your favorite Mexican restaurant. But lately, the family budget says our favorite restaurant (of any type) had better be right here at home.

Today's recipe for "Baked" Green Enchiladas won't let us down.

Its flavor is boldly Tex-Mex: bright with tomatillo and cilantro offset by a rich, creamy chicken filling. The whole dish is ready in less than half an hour with minimal preparation.

Buying a high-quality "green salsa" is the key. Also called "salsa verde," this twist on typical tomato salsa features the unusual flavor of tomatillo.

Tomatillos are Mexican green tomatoes, and they contain hints of lemon, apple and herbs.

Our at-home Cinco de Mayo fiesta might not feature a mariachi band, but with a tiny bit of planning, we can cook up a delicious budget-friendly feast.

'Baked' Green Enchiladas With Chicken

Makes 8 enchiladas

Ingredients

2 teaspoons vegetable oil

1/2 cup finely chopped onion

1 teaspoon bottled minced garlic

1 3/4 cups cooked, chopped chicken (see cook's note)

8 ounces queso dip (see cook's note)

Cooking-oil spray

8 (6-inch) flour tortillas (see cook's note)

16 ounces (2 cups) green salsa (see cook's note)

3/4 cup shredded Monterey Jack cheese

Directions

Cook's note: Two pouches of cooked, chopped chicken (7 ounces each) can be substituted. No draining is necessary.

Queso (cheese) dip comes in a tub in the refrigerated section of most grocery stores and is alongside refrigerated tortillas. It is a white cheese sauce instead of the typical orange nacho-cheese sauce. If you can't find it, the nacho sauce will work.

Corn tortillas are the traditional choice for enchiladas and can be substituted for flour tortillas. They are less pliable, so warm them according to package directions before filling and rolling them.

Also called salsa verde or tomatillo salsa, green salsa is found alongside other bottled salsas.

Preheat broiler to high. Heat oil in a medium (10-inch) skillet over medium heat. Add onion and garlic, and cook until onion is soft and translucent, about 3 minutes. Stir in chicken and queso dip, and reduce heat to low. Stir until queso dip is melted, and remove from heat.

Spray a 3-quart (or larger) oblong glass/ceramic casserole dish with cooking-oil spray. Set aside.

Heat tortillas, four at a time, in microwave, uncovered, on high just until soft, about 30 seconds. For each enchilada, spoon 1 tablespoon of green salsa in the center of each tortilla. Top with 1/4 cup chicken-cheese mixture, and roll tortilla around the filling. Place, seam-side down, in prepared casserole dish. Repeat for all tortillas.

Spread remaining green salsa over enchiladas, and sprinkle Monterey Jack cheese over top. Place enchiladas in the oven, and broil until cheese is melted and bubbly, about 2 to 3 minutes. Serve at once.

Approximate values per enchilada: 308 calories (43 percent from fat), 14g fat (7g saturated), 46mg cholesterol, 18g protein, 24g carbohydrates, 1g dietary fiber, 719mg sodium.

Beverly Mills and Alicia Ross are co-authors of "Desperation Dinners!" (Workman, 1997), "Desperation Entertaining!" (Workman, 2002) and "Cheap. Fast. Good!" (Workman, 2006). Contact them at Desperation Dinners, c/o United Media, 200 Madison Ave., New York, NY 10016. Or visit the Desperation Dinners Web site at www.desperationdinners.com.