Chicken Enchiladas (good with turkey)
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.
2 cups cooked and cubed chicken (turkey)
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 whole wheat tortillas
2 cans (10 oz each) enchilada sauce
Preheat oven to 375 degrees. mix first six ingredients and set aside.
Spray a 9 by 13 baking dish with non-stick coating spray. Pour 1/2 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 1/2 cup filling on each tortilla and roll to enclose. Place seam side down in baking dish. Top with remaining sauce.
Layered Method: Follow this order: 1/3 of the tortillas, 1/2 of the filling, 1/3 tortillas, 1 can of sauce, remainder of filling, remainder of tortillas, remainder of sauce.
Yield: 8 servings
Barbara - Started South Beach 5/22/4
HW/SW/CW/GW - Jan start 169 goal of 2