Quick and Healthy Chicken Enchiladas
- Reviews 7
Ready In: 40 mins
Serves: 8
Ingredients
- 2 cups cooked chicken, cubed
- 1 cup onion, chopped
- 1 cup part-skim ricotta cheese
- 1 cup plain low-fat yogurt
- 2 ounces low-fat cheddar cheese, shredded
- 2 ounces part-skim mozzarella cheese, shredded
- 12 corn tortillas
- 20 ounces enchilada sauce
Directions
- Preheat oven to 375ºF.
- Mix first six ingredients and set aside.
- Spray a 9x13-inch baking dish with non-stick cooking spray.
- Pour 1/2 can of enchilada sauce in bottom of pan.
- Follow either method below for layered or rolled.
- Bake for 20 to 30 minutes or until heated thoroughly.
- ROLLED METHOD:
- Place about 1/3 to 1/2 cup of filling on each tortilla and roll to enclose (cracks in tortillas are not as noticeable after cooking).
- 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.
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