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.
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
Prep Time
15 minutes
Cook Time
20 minutes
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 13×9-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.
Chicken Ricotta Enchiladas
