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Super Bowl recipes

The Rocky

Published January 30, 2008 at 12:05 a.m.

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Chicken enchiladas with yogurt sauce

Chicken enchiladas with yogurt sauce

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Casting about for some easy recipes for the Super Bowl?

These dishes will keep you in the game.

Chicken Enchiladas With Yogurt Sauce

Serves 8, 1 enchilada each

1 (3-ounce) package cream cheese

2 cups chopped, cooked chicken breast

12 ounces chunky salsa

1 cup Mexican-blend cheese, shredded

8 (6-inch) flour tortillas

Yogurt sauce:

2 cups low-fat plain yogurt

1 cup chopped cilantro

1 teaspoon ground cumin

* Heat cream cheese in large skillet over medium heat until soft.

* Stir in chicken and 1/2 cup of the salsa; mix well.

* Add 1/2 cup shredded cheese; stir until melted.

* Spoon about 1/3 cup of the mixture onto each tortilla; roll up.

* Place seam side down in 12-by-8-inch baking dish.

* Top with remaining salsa and cheese.

* Bake at 350 degrees for about 15 minutes or until heated through.

* Serve with yogurt sauce: Combine yogurt, cilantro and cumin. Chill.

- 3-A-Day of Dairy

Nutritional information per serving, including sauce: 450 cal., 17 g fat (8 g sat.), 60 mg chol., 47 g carb., 25 g pro., 3 g fiber, 717 mg sodium

Southwestern Taco Dip

Makes 10 servings ( 3/4 cup per serving)

2 teaspoons chili powder

1 (16-ounce) can spicy fat-free refried beans

1/3 cup chunky medium salsa

1 (8-ounce) container plain fat-free or low-fat yogurt

1 cup finely chopped iceberg lettuce

1 cup shredded reduced-fat mozzarella cheese

1 cup shredded reduced-fat Cheddar cheese

1 tomato, seeded and chopped

1/3 cup sliced green onion, including tops

2 tablespoons chopped black olives

* Stir chili powder into beans and spread evenly onto a clear pie dish.

* Spread yogurt over the bean dip, then spread the salsa over the yogurt, leaving a narrow border around each layer's edge.

* Scatter lettuce over yogurt mixture. Sprinkle mozzarella and Cheddar cheese over lettuce and top with tomato, green onion and olives.

Suggested servings: Serve with baked tortilla chips or an assortment of sliced vegetables such as carrots, celery and cucumber.

May substitute Mexican- blend cheese for the mozzarella and Cheddar, if desired.

- 3-A-Day of Dairy

Nutritional information per serving: 88 cal., 2 g fat (1 g sat.), 7 mg chol., 12 g carb., 5 g pro., 2 g fiber, 309 mg sodium

Monterey Jack and Blue Cheese Football

Serves 10

2/3 cup (6 ounces) cream cheese

2 to 3 cloves garlic, finely chopped

1/4 teaspoon salt

1/8 to 1/4 teaspoon cayenne pepper

2 cups (8 ounces) grated Monterey Jack cheese

2 cups (8 ounces) crumbled domestic blue cheese

1/2 cup chopped walnuts, toasted

2/3 cup coarsely crushed rye crackers

* In a large bowl or food processor, combine cream cheese, garlic, salt and cayenne pepper.

* Beat or process until blended and smooth.

* Add Monterey Jack and blue cheeses as well as walnuts, and beat vigorously until ingredients are evenly mixed.

* If using a food processor, take care not to overmix; cheese should retain some of its texture.

* Chilling is not essential; however, the mixture will be easier to shape if refrigerated for 2 to 3 hours.

* Spread rye cracker crumbs on a large plate or sheet of waxed paper.

* Dampen your hands with water to keep the cheese mixture from sticking to them.

* Pat and press mixture into a football shape; don't worry if the shape isn't perfect.

* Pat on cracker crumbs, pressing gently so the crackers stick.

* Wrap in plastic wrap and chill until ready to serve.

* Optional: Decorate cheese football with laces made from sour cream. To pipe on sour cream, snip the corner of a plastic sandwich bag. Spoon sour cream into bag and gently squeeze out of the snipped end to pipe onto football shape.

- California Milk Advisory Board, courtesy of Western Dairy Association

Nutritional information per serving: 261 cal., 23 g fat (13 g sat.), 60 mg chol., 3 g carb., 13 g pro., 1 g fiber, 535 mg sodium