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Chicken Enchiladas
This recipe can be layered to save time or you can fill each tortilla and roll in the traditional way. Turkey, pork, or beef can be substituted for the chicken, Top each serving with extra Mozzarella cheese.
2 cups cooked and cubed/shredded chicken
1 cup chopped onion
1 cup low fat Ricotta cheese
1 cup nonfat plain yogurt
2 oz. grated, low fat cheddar cheese
2 oz. grated, part skim mozzarella cheese
12 corn tortillas
2 cans (10 oz. each) enchilada sauce
Preheat over to 375 degrees. Mix first six ingredients and set aside.
Spray a 9-inch by 13-inch baking dish with non-stick cooking spray. Pour ½ can of enchilada sauce in bottom of pan. Follow either method below for layered or rolled. Bake for 20-30 minutes or until heated thoroughly.
Rolled Method: Place about 1/3 to ½ cup of filling on each tortilla and roll to enclose (cracks in tortillas are not as noticeable after cooking). Place seams side down in baking dish. Top with remaining sauce.
Layered Method: Follow this order: 1/3 of the tortillas, ½ of the filling, 1/3 tortillas, 1 can of sauce, remainder of filling, remainder of tortillas, remainder of sauce.
Yield: 8 servings
One serving: 1/8 of recipe
Calories per serving: 275
Fat: 7 grams
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