Easy Chicken Ricotta Enchiladas Recipe | Delicious & Healthy

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.

This recipe appears in: Mexican 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