Chicken and Ricotta Enchiladas
Total time: 35 minutes
Using ricotta (app. 135 calories per 100 grams v 400 for cheddar) makes a lighter enchilada with a luscious, creamy center. With a bit of sharply-flavored Parmesan on top you won't notice that it's 'lighter'.
Ingredients:
- 2 chicken breasts, boneless, skinless
- 1
onion
- 2 ribs celery
- 4oz, 120gr, green chiles or something hotter if your prefer
- 1 tbs olive oil
- 1 cup ricotta (8oz, 240gr)
- 1/2 cup shredded Parmesan, (2oz, 60gr)
- 1 - 2
jars hot or mild taco or enchilada sauce 8 - 10oz each (300ml)
- 4 corn or wheat tortillas
Instructions:
- Cut the chicken into large bite-size pieces.
- Chop the onion and celery.
- Drain chiles. Chop chiles if whole.
- Heat 2 tsp oil in medium nonstick skillet.
- Add onion, celery and sauté until onion is tender and translucent, about 5 minutes.
- Add chicken and sauté until chicken is cooked through.
- Remove from heat. Add green chilis and ricotta and mix well.
- Brush the remaining 1 tsp oil in a baking dish large enough to hold the 4 enchiladas.
- Heat a large nonstick skillet, over medium heat. Warm one tortilla in the skillet for 15 - 20 seconds.
- Spoon one fourth of the chicken / ricotta mixture onto the tortilla and roll up.
- Place seam side down in the oiled baking dish.
- Repeat with remaining three tortillas.
- Pour taco sauce over the top - how much depends on your taste. I use 1 jar now and the rest as additional sauce at the table.
- Sprinkle with Parmesan.
- Cover with foil and bake at 400F (200C) for 20 minutes, until heated through and cheese is bubbly.
- Remove foil for the last 5 minutes to brown the cheese if you like.