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

Barb, would this freeze? I'd love to make some individual servings for my freezer stash.

I've never frozen it but I don't see why not. It is good leftover and there is enough sauce to keep it from getting dry.

Just my two cents - if I were going to freeze this, I wouldn't put the sauce on until I was ready to cook it. You could even freeze the rolls individually, then cook in the toaster oven if you just want a portion or two. That might help keep the tortillas from getting too soggy.