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Chicken Ricotta Enchiladas
Makes 4 servings
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Chipotle salsa is made from smoked jalapeño peppers and has a delightful, earthy flavor. If you can't find it in your supermarket, substitute your favorite salsa.
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Ingredients
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1/8
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teaspoon black pepper
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1/8
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teaspoon garlic powder
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Nonstick cooking spray
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1
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pound chicken tenders
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1
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cup reduced-fat ricotta cheese
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2
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tablespoons finely chopped green onion
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8
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(6-inch) corn tortillas
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1/4
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cup fat-free reduced-sodium chicken broth
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1
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large tomato, chopped
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1/2
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cup chipotle salsa or other salsa
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1/2
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cup (2 ounces) shredded reduced-fat mozzarella cheese
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Prep Time
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15 minutes
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Cook Time
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20 minutes
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1. Preheat oven to 450°F. Combine pepper and garlic powder in small bowl; sprinkle evenly over chicken. Spray large nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; cook without stirring 4 minutes or until golden. Turn chicken; cook 4 minutes more or until no longer pink in center.
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2. Combine ricotta and green onion in small bowl; mix well. Spray 13×9-inch baking dish with cooking spray; set aside.
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3. Spray large skillet with cooking spray; heat over medium heat. Heat tortillas one at a time just until soft, about 15 seconds per side.
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4. Spread ricotta mixture across middle of warm tortillas; place chicken on top. Roll up tortillas; place seam-side down in baking dish. Drizzle chicken broth evenly over top.
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5. Combine tomato and salsa. Spoon over enchiladas; top with cheese. Cover with foil; bake 15 minutes or until enchiladas are heated through and cheese is melted. Garnish with parsley or cilantro, if desired.
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© Publications International, Ltd.
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Nutrients per Serving
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(2 enchiladas)
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Calories
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367
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Calories from Fat
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21 %
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Total Fat
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8 g
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Saturated Fat
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3 g
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Cholesterol
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77 mg
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Carbohydrate
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32 g
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Fiber
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1 g
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Protein
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39 g
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Sodium
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763 mg
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Dietary exchanges
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2 Starch
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1 Vegetable
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4 Meat
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Click here for printable version