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chicken enchiladas
Chicken and Ricotta

Fresh Fruit

Menu Plan for the week of Jan. 11, 2013:  Thursday's Recipes

Chicken and Ricotta Enchiladas
Fresh Fruit

Cooking time:  35 minutes for menu          Cooking schedule: see below for instructions

     Use whatever ricotta is left, 7 or 8oz, depending on container size.  No need to be precise in this.  Wrap the rest of the tortillas well and freeze them for later.  We'll make enchiladas again before summer cooking starts.   Just a bit of fruit to finish....

Chicken and Ricotta Enchiladas                           Preparation and cooking time: 35 minutes
   Using ricotta (app. 135 calories per 100 grams v 400 for cheddar) makes a lighter enchilada with a luscious, creamy center. With a bit of sharply-flavored Parmesan on top you won't notice that it's 'lighter'.

2 chicken breasts, boneless, skinless
1 onion
2 ribs celery
4oz, 125gr, green chiles  or something hotter if your prefer
1 tbs olive oil
1 cup ricotta (8oz, 250gr)
1/2 cup shredded Parmesan, (2oz, 60gr)
1 - 2 jars hot or mild taco or enchilada sauce  8 - 10 oz each  (300 ml)
4 corn or wheat tortillas

Cut the chicken into large bite-size pieces.  Chop the onion and celery.  Drain chiles.  Chop chiles if whole.  Heat 2 tsp oil in medium nonstick skillet.  Add onion and celery.  Sauté until onion is tender and translucent, about 5 minutes.  Add chicken and sauté until chicken is cooked through.  Remove from heat.  Add green chilis and ricotta and mix well.  Brush the remaining 1 tsp oil in a baking dish large enough to hold the 4 enchiladas.  Heat a large nonstick skillet, over medium heat.  Warm one tortilla in the skillet for 15 - 20 seconds.  Spoon one fourth  of the chicken / ricotta mixture onto the tortilla and roll up.  Place seam side down in the oiled baking dish.  Repeat with remaining three tortillas.  Pour taco sauce over the top - how much depends on your taste.  I use 1 jar now and the rest as additional sauce at the table.  Sprinkle with Parmesan.  Cover with foil and bake at 400F  (200C) for 20 minutes, until heated through and cheese is bubbly.  Remove foil for the last 5 minutes to brown the cheese if you like.

Fresh Fruit

Anything you like - something interesting, seasonal - mangoes? guava? passion fruit?   experiment!

Cooking schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
2 medium skillets, baking dish, plate
Turn the oven on, 400F (200C)
Chop onion, celery
Sauté onion, celery
Open, drain chiles, chop if needed
Shred Parmesan
Cut chicken
Add chicken to skillet, sauté

Mix chilies, chicken, ricotta
Lightly oil baking dish
Heat skillet for tortillas
Warm one tortilla
Add 1/4 chicken to tortilla, roll, place in dish
Make three more tortillas
Pour taco sauce over tortillas
Sprinkle with Parmesan, cover and bake
       15 minute break while the bake
Remove enchiladas
Serve, more taco sauce on side...

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