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Menu Plan for Winter I: Week 10, Thursday

Chicken and Ricotta Enchiladas
Fresh Fruit

Cooking time:  35 minutes 20 minute break, for menu      Cooking schedule: see below for instructions

         This will use the last 4 tortillas from last month (check freezer)... or buy more and make Taco Chips.

Chicken and Ricotta Enchiladas

Total 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'.

 Ingredients:

• 2 chicken breasts, boneless, skinless
• 1 onion
• 2 ribs celery
• 4oz, 120gr, green chiles  or something hotter if your prefer
• 1 tbs olive oil
• 1 cup ricotta (8oz, 240gr)
• 1/2 cup shredded Parmesan, (2oz, 60gr)
• 1 - 2 jars hot or mild taco or enchilada sauce  8 - 10oz each  (300ml)
• 4 corn or wheat tortillas

 Instructions:

• 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, celery and 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

Whatever strikes your fancy

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 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 mixture to tortilla, roll, place in dish Make three more tortillas Pour taco sauce over tortillas Sprinkle with Parmesan, cover and bake Remove enchiladas Serve, more taco sauce on side...

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By Katie Zeller

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