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Chicken Ricotta Enchiladas


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.

Cook Time 20 minutes

Prep Time 15 minutes

Yield

Makes 4 servings

Ingredients

1/8 teaspoon black pepper
1/8 teaspoon garlic powder
Nonstick cooking spray
1 pound chicken tenders
1 cup reduced-fat ricotta cheese
2 tablespoons finely chopped green onion
8 (6-inch) corn tortillas
1/4 cup fat-free reduced-sodium chicken broth
1 large tomato, chopped
1/2 cup chipotle salsa or other salsa
1/2 cup (2 ounces) shredded reduced-fat mozzarella cheese

Preparation

  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.
  2. Combine ricotta and green onion in small bowl; mix well. Spray 13X9-inch baking dish with cooking spray; set aside.
  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.
  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.
  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.

Nutritional Information

Serving Size: 2 enchiladas
Sodium 763 mg
Protein 39 g
Fiber 1 g
Carbohydrate 32 g
Cholesterol 77 mg
Saturated Fat 3 g
Total Fat 8 g
Calories from Fat 21 %
Calories 367

Dietary Exchange

Vegetable 1
Starch 2
Meat 4

Check out more recipes for Mexican