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3 of 3 Premium Clicks used this month SUBSCRIBE Print + Online Subscriber Activation | Register x Forgot Password | Need an Account? e-edition | subscribe | newsletter | deals Home News Latest Stories Ski area launching concert series Crater Lake hits record for low snow Bridge work planned on Highway 238 north of Water Gap Road Leonard Nimoy, best known for playing Spock, dies at 83 Man jailed on 32 sex abuse charges Crime, Courts and Emergency Services Man jailed on 32 sex abuse charges Emergency services Minor injuries reported in rollover crash near hospital Judge upholds Phoenix's moratorium on medical marijuana dispensaries Police arrest teen in Medford graffiti spree Politics and Elections Judge upholds Phoenix's moratorium on medical marijuana dispensaries Ballots on Jackson County marijuana tax go out Friday Brown's inauguration brings hope to local lawmakers Kate Brown sworn in as Oregon's 38th governor Gov. Kitzhaber steps down, federal investigation begins Education MSD considers adding a health center at one of the city's high schools Absenteeism in Oregon schools prompts bill that would tie funding to attendance, not enrollment Territorial Seed contribution a boost for SOU food program 200-plus Jackson County students miss vaccination deadline Medford, Ashland districts fall short of anti-bullying standards Environment Lost Creek Lake algae bloom subsides Lost Creek Lake logjam could become hazard for boaters Made in the Shade Controlled burn planned for Ashland watershed on Friday Coho salmon road trip State News Oregon official says he was questioned by FBI, IRS Hayes wants her private emails protected Oregon Senate votes unanimously to outlaw 'revenge porn' Judge: Oracle must host Oregon's Medicaid system Oregon Coast fish could be from Japanese tsunami Nation - World Obituaries Pamela Sue Banuelos Judith Ann Miller Rita Launa Stitt Ursula E. Johnson Thomas H. Smith Weather Photo Galleries Since You Asked Videos Web Cams Mail Tribune 100 Shareable Bank of America is predicting a massive Tesla collapse Mars One attracts science fiction geeks and people who hate society This $1 million Mercedes is like an armored private jet for the road Sports Latest Stories No. 7 Arizona has little trouble with Colorado LeBron scores 42 as Cavs top Warriors Stanford too much for Beavers, 75-48 Stanford spoils OSU party LeBron unhappy over recruiting of son, 10 Varsity 541 College Sports No. 7 Arizona has little trouble with Colorado Stanford too much for Beavers, 75-48 Stanford spoils OSU party Raiders, Owls meet in '14 title rematch Oregon will take care of its athletes Pro Sports LeBron scores 42 as Cavs top Warriors LeBron unhappy over recruiting of son, 10 No word on discipline for Hamilton Herman takes first-day lead at Honda Matthews, Blazers sink Spurs Community Sports Business Latest Stories Blog: Friends Forever Ride & Drive: 2015 Hyundai Santa Fe Lithia Motors scores record revenue, net earnings in 4Q and 2014 Bad fourth quarter leads to 2014 loss for Erickson Avista's 4Q earnings of $32.2 million fall short of expectations Real Estate News Housing prices climb 9 percent in Jackson County Big plans on the Butte Homes for the long haul People In Business People in Business People in Business Transportation Lodging gains bode well for travel industries Medford airport flies past January record Agriculture Warm winter has fruit growers poised for action Briefcase: Business briefs for Feb. 21 1-800-Flowers dumps Harry & David execs Opinion Latest Granlund cartoon: Leonard Nimoy dies Our View: School attendance bill could backfire Letters to the Editor, Feb. 27 Guest Opinion: Predatory banking practices bilk citizens Arthur I. Cyr: Iran nuclear accord – tough negotiations, at home and abroad Editorials Our View: School attendance bill could backfire Our View: Higher education still getting too little Our View: Adjusting for unintended consequences Our View: Homeless food proposal is the best solution yet Our View: Smell of trouble may spark marijuana limits Letters to the Editor Letters to the Editor, Feb. 27 Letters to the Editor, Feb. 26 Letters to the Editor, Feb. 25 Letters to the Editor, Feb. 24 Feb. 23: Letters to the editor Columns Guest Opinion: Predatory banking practices bilk citizens Dana Milbank: The Homeland Security fiasco Guest Opinion: Is less education the answer? Michelle Teheux: Will we keep heading down the wrong path? Kathleen Parker: Twitter as America's conscience Guest Opinions Guest Opinion: Predatory banking practices bilk citizens Guest Opinion: Is less education the answer? Guest Opinion: Bill would shore up legal aid funding Guest Opinion: Weed killers should not be sprayed on streams, homes Guest Opinion: Understanding Wes Cooley Lifestyle Latest stories 'She Stoops' rises on SOU stage Winging it Community blog: Support local CSA farms by signing up Saturday Health Watch: Sticking to your health plan when your family isn’t helping Joanna McQuillan Weeks: Cheeseburger pie is the perfect winter comfort food Food Community blog: Support local CSA farms by signing up Saturday Joanna McQuillan Weeks: Cheeseburger pie is the perfect winter comfort food Page H. Onorato: Hot dogs I have known and loved Season Stepp: Tips for roasting vegetables Tammy Kelly: Here’s to healthier Mex! Home and Garden Specialty painting adds wow to your walls Dear Monty: Home seller questions agent ethics Home Help: Low-maintenance landscaping ideas Garden Cameos: Winter is the time to prune How to install energy-efficient windows the right way Health Health Watch: Sticking to your health plan when your family isn’t helping Community blog: Finding Your Indomitable Spirit to Defeat Addiction Dr. Murray Feingold: ‘Beet’ high blood pressure with borscht Community blog: And if I Die Before I Wake Dr. Murray Feingold: Does a sedentary lifestyle make you prone to disease? Hiking Biking Faith Religion briefs, Feb. 27 Religion briefs: Friday, Feb. 20 Religion News: Pope makes surprise shantytown visit Religion briefs: Friday, Feb. 13 RELIGION BRIEFS, Feb. 6 Milestones and Achievements Anniversary: Hofer New arrivals: Sunday, Feb. 8 Columnist for a Day Rogue Healthy Aging Tempo Latest stories Live Music in Local Clubs HAPA plays the Historic Ashland Armory An all-new Rising Stars music competition kicks off this weekend Ronny Cox plays the Unitarian Fellowship SOU presents 'She Stoops to Conquer' Theater 'She Stoops' rises on SOU stage SOU presents 'She Stoops to Conquer' 'The Glass Menagerie' is polished and professional OSF kicks off its 2015 season SOU presents 'The Glass Menagerie' Music Rogue Valley Symphony showcases Anton Bruckner and Richard Wagner Live Music in Local Clubs HAPA plays the Historic Ashland Armory An all-new Rising Stars music competition kicks off this weekend Ronny Cox plays the Unitarian Fellowship Community Events Third Fridays showcases local artists Southern Oregon Rod and Custom Show Ashland's First Friday Art Walk showcases new exhibits by regional artists Jacksonville celebrates Chinese New Year Dining Great Outdoor Grill offers healthful options Restaurant Inspections: Sunday, Feb. 22, 2015 Saigon Xich Lo Vietnamese cuisine The zwickels shall flow Soo Rah Korean Cuisine Tempo Videos Classifieds Jobs Autos Real Estate FEATURED » Obits Blogs TV Listings Movie Listings Oregon Outdoors Oregon Healthy Living Magazines/Special Sections Business Services NEWS NOW Ski area launching concert series ... Crater Lake hits record for low snow ... Leonard Nimoy, best known for playing Spock, dies at 83 ... Ski area launching concert series ... Crater Lake hits record for low snow ... Leonard Nimoy, best known for playing Spock, dies at 83 ... Tammy Kelly: Here's to healthier Mex! By Tammy Kelly More Content Now MailTribune.com By Tammy Kelly More Content Now Posted Feb. 26, 2015 @ 8:04 am By Tammy Kelly More Content Now Posted Feb. 26, 2015 @ 8:04 am » Social News p bs:newslist StartDate="20121121" EndDate="p bs:datecalc Months="3"" DateSort="1" UseObjects="1" ObjectClass="81" Taxonomywords="2325,665" ExactTaxonomyMatch="1" Image="1" Count="4" --> If you poll five friends about their favorite “go to” restaurant, four of them will say some type of Mexican restaurant; Mexican food just always hits the spot! Unless you make smart choices, the calorie count goes way up, too. Here are some ways to enjoy Mexican fare with a few less calories and a little less guilt. Cheese and Black Bean Enchiladas Ingredients: 2 dried ancho chiles, stemmed and seeded 2 cups water 2 teaspoons olive oil 1 cup chopped yellow onion 5 garlic cloves, sliced 1/4 teaspoon salt 2 cups low sodium vegetable broth 2 tablespoons chopped fresh oregano 2 tablespoons no-salt-added tomato paste 1/2 teaspoon ground cumin 1 tablespoon fresh lime juice 1/8 teaspoon ground red pepper 1 (15-ounce) can black beans, rinsed and drained 2 cups (8 ounces) pre-shredded reduced-fat 4-cheese Mexican-blend cheese, divided 3 thinly sliced green onions, divided Cooking spray 12 (6-inch) corn tortillas 6 tablespoons light sour cream Preheat oven to 400 degrees. Combine chiles and 2 cups water in a saucepan; bring to a boil, reduce heat, and simmer 5 minutes. Remove from heat; let stand 5 minutes. Drain chiles in a colander over a bowl, reserving 1 cup cooking liquid. Heat oil in a medium saucepan over high heat. Add onion; sauté 1 minute. Reduce heat to medium; add garlic and salt. Cook 5 minutes or until golden, stirring occasionally. Add broth and next 3 ingredients (through cumin); cook 8 minutes or until thickened, stirring occasionally. Pour onion mixture into a blender; add chiles and reserved liquid. Remove centerpiece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid. Blend until smooth; stir in lime juice and red pepper. Combine the beans, 1 cup cheese, and half the green onions in a bowl. Spread 1/2 cup sauce in the bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon 3 tablespoons bean mixture down center of each tortilla; roll up. Place, seam-side down, in prepared dish. Pour remaining sauce over filled tortillas. Top with the remaining cheese. Bake at 400 degrees for 15 minutes or until lightly browned. Sprinkle with remaining green onions; serve with sour cream. Mexican Casserole Ingredients: 4 teaspoons olive oil, divided 1 cup chopped onion 2 garlic cloves, minced 1 jalapeño pepper, minced 1 teaspoon chili powder 1/2 teaspoon ground cumin 1/4 teaspoon freshly ground black pepper 1 package turkey sausage crumbles 48 baked tortilla chips Cooking spray 1 (15-ounce) can pinto beans, rinsed and drained 1 tablespoon fresh lime juice 2 cups chopped seeded plum tomato 2 tablespoons minced fresh cilantro 1 cup (4 ounces) shredded Monterey Jack cheese 2 tablespoons fat-free sour cream 2 tablespoons chopped green onions 1/4 cup sliced ripe olives Preheat oven to 375 degrees Fahrenheit. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion to pan; cook 4 minutes or until tender. Add garlic and jalapeño; cook 1 minute. Stir in chili powder, cumin, black pepper, and crumbles; cook 3 minutes or until thoroughly heated. Arrange half of tortilla chips in an 11-by-7-inch baking dish coated with cooking spray; top evenly with crumbles mixture. Heat remaining 2 teaspoons oil in skillet over medium heat. Add beans, mashing with the back of a wooden spoon until chunky and thick; cook 2 minutes or until heated, stirring constantly. Stir in lime juice. Combine tomato and cilantro. Layer beans and tomato mixture over crumbles mixture in dish. Top with remaining tortilla chips, pressing to slightly crush. Sprinkle evenly with cheese. Bake at 375 degrees for 13 minutes or until cheese is bubbly. Cut casserole into 6 equal pieces; top each serving with 1 teaspoon sour cream, 1 teaspoon onions, and 2 teaspoons olives. Chicken Tamale Casserole Ingredients: 1 cup (4 ounces) pre-shredded 4-cheese Mexican blend cheese, divided 1/3 cup fat-free milk 1/4 cup egg substitute 1 teaspoon ground cumin 1/8 teaspoon ground red pepper 1 (14 3/4-ounce) can cream-style corn 1 (8.5-ounce) box corn muffin mix 1 (4-ounce) can chopped green chiles, drained Cooking spray 1 (10-ounce) can red enchilada sauce 2 cups shredded cooked chicken breast 1/2 cup fat-free sour cream Preheat oven to 400 degrees. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13-by-9-inch baking dish coated with cooking spray. Bake at 400 degrees for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400 degrees for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream. Red Chile-Cheese Enchiladas Ingredients: 3/4 cup fat-free cottage cheese 2/3 cup (2 1/2 ounces) shredded Monterey Jack cheese 2 tablespoons finely chopped onion 1/8 teaspoon salt 2 cups red chili sauce Cooking spray 12 (6-inch) corn tortillas 1/2 cup (2 ounces) shredded reduced-fat extra sharp cheddar cheese Preheat oven to 400 degrees. Place cottage cheese in a food processor; process 1 minute or until smooth. Combine cottage cheese, Monterey Jack cheese, onion, and salt, stirring well. Spread 1/4 cup Red Chile Sauce in bottom of an 8-by-8-inch baking dish coated with cooking spray. Arrange 4 tortillas over sauce, overlapping slightly. Spread 1/2 cup cottage cheese mixture evenly over tortillas; top with 1/2 cup Red Chile Sauce. Repeat the layers once with 4 tortillas, remaining cottage cheese mixture, and 1/2 cup Red Chile Sauce. Arrange remaining 4 tortillas over sauce, overlapping slightly; spoon remaining 3/4 cup Red Chile Sauce over tortillas. Sprinkle evenly with cheddar cheese. Cover and bake at 400 degrees for 10 minutes. Uncover and bake an additional 10 minutes or until cheese melts. Let stand 5 minutes. Cut into 8 squares. Chicken and Black Bean Chilaquiles Learn something new: Chilaquiles (chee-lah-KEE-lays) are a traditional Mexican breakfast favorite, and are a sauté of day-old tortilla strips, fresh tomato sauce, cream, and cheese. This hearty version is baked. Refrigerate leftover chilaquiles in individual containers with tight-fitting lids. To reheat, drizzle with a tablespoon of water, and microwave just until thoroughly heated. Ingredients: Cooking spray 1 cup thinly sliced onion 5 garlic cloves, minced 2 cups shredded cooked chicken breast 1 (15-ounce) can black beans, rinsed and drained 1 cup fat-free, less-sodium chicken broth 1 (7 3/4-ounce) can salsa de chile fresco 15 (6-inch) corn tortillas, cut into 1-inch strips 1 cup shredded queso blanco (about 4 ounces) Preheat oven to 450 degrees. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; sauté 5 minutes or until lightly browned. Add garlic; sauté 1 minute. Add chicken; cook 30 seconds. Transfer mixture to a medium bowl; stir in beans. Add broth and salsa to pan; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Set aside. Place half of tortilla strips in bottom of an 11-by-7-inch baking dish coated with cooking spray. Layer half of chicken mixture over tortillas; top with remaining tortillas and chicken mixture. Pour broth mixture evenly over chicken mixture. Sprinkle with cheese. Bake at 450 degrees for 10 minutes or until tortillas are lightly browned and cheese is melted. Mexican Chicken Casserole with Charred Tomato Salsa Salsa ingredients: 8 plum tomatoes, halved and seeded 3 garlic cloves, peeled and crushed 1 small onion, peeled and chopped 1 seeded jalapeño pepper, quartered Cooking spray 1/3 cup chopped fresh cilantro 3 tablespoons fresh lime juice 1/8 teaspoon black pepper Casserole ingredients: 1 cup chopped onion 1 cup fresh or frozen corn kernels 1 cup diced zucchini 1 cup chopped red bell pepper 3 cups shredded cooked chicken breast 1 tablespoon minced garlic 2 teaspoons chili powder 1 teaspoon ground cumin 1 (10-ounce) can green chile enchilada sauce 1 (4-ounce) can chopped green chiles 12 (6-inch) corn tortillas 1 cup (4 ounces) shredded Monterey Jack cheese 1 cup (4 ounces) crumbled feta cheese Preheat broiler. To prepare salsa, combine first 4 ingredients on a baking sheet coated with cooking spray. Broil 20 minutes or until charred, stirring once. Remove from oven; cool slightly. Place tomato mixture in a food processor; add cilantro, lime juice, and pepper. Process until smooth. Set aside. Preheat oven to 350 degrees. To prepare casserole, heat a large nonstick skillet over medium-high heat. Lightly coat pan with cooking spray. Add 1 cup onion, corn, zucchini, and bell pepper; sauté 6 minutes or until tender. Add chicken and next 5 ingredients (through green chiles); sauté 2 minutes or until thoroughly heated. Remove from heat. Spread 1/2 cup salsa over the bottom of a 13-by-9-inch baking dish coated with cooking spray. Arrange half of tortillas over salsa. Spoon 2 cups chicken mixture evenly over tortillas. Top with 3/4 cup salsa. Sprinkle with 1/2 cup of each cheese. Repeat layers, starting with remaining tortillas and ending with remaining cheeses. Bake at 350 degrees for 25 minutes until bubbly. Tammy Kelly writes a weekly cooking column for The Kinston Free Press. You can reach her at 252-527-2191. By Tammy Kelly More Content Now MailTribune.com By Tammy Kelly More Content Now Posted Feb. 26, 2015 @ 8:04 am » Comment or view comments /* $( document ).ready(function() { // Jquery mobile is trying to style the button and leaving a blank gry button on top of a white button $("#viafouracoms .vf-comment-controls li.vf-right").html(' Submit '); });*/ » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. calendar Connect with MailTribune.com Facebook Twitter RSS Back to top Reader Services Reader Services Home Subscriptions Subscriber controls Contact us Submissions Photos Events Letters to the editor Corrections Announcements Obituaries Story ideas Since you asked Alerts Email Alerts RSS Feeds Text Alerts Advertise Media Kit Home Products and services Ad rates Advertising contacts Mail Tribune Daily Tidings The Nickel Shop Our Valley Blogs Stay Informed Email newsletter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. 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