Chicken and Ricotta Enchiladas
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Cooking time: 35 minutes for menu Cooking schedule: see below for "menu" instructions |
Enchiladas don't have to be smothered in sauce and cheese to be tasty. This should use up the rest of the ricotta, the last 4 tortillas and the rest of the cabbage. If you have more cabbage then the recipe calls for just make a larger salad, increasing the ingredients in the vinaigrette proportionately.
Chicken and Ricotta Enchiladas 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 stalks (ribs) celery
1 4oz, 125gr, can green chilis or something hotter if your prefer
1 tbs olive oil
1 cup ricotta (8oz, 250gr)
1/2 cup grated 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 chilis. Chop chilis 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.
Creamy Cabbage Salad Time: 10 minutes
I always think of cabbage salad as summer picnic food. I am trying to expand my horizons. Plus, when eating seasonally, there are not a lot of salad choices in winter. This is a simple, yogurt-based dressing rather than the usual mayonnaise base. The carrot is optional, but I love the color! Use any leftover salad as a snack, in sandwiches or as a garnish for the coming weekend starters.
1 - 2 cups shredded cabbage
1 carrot
Creamy Yogurt Dressing
Shred cabbage: cut a slice off of the head, lay the slice cut side down, cut into 4ths, then, cutting across, slice very finely: 1/16" - 1/8" (.3cm). Do not use the core of the cabbage - you'll recognize it when you see it. Slice the carrot into paper thin strips using the vegetable peeler. Put cabbage and carrot into a large bowl. Add half of the dressing and toss well to combine. Add more dressing according to taste and the amount of cabbage.
Creamy Yogurt Dressing
1/3 cup Greek yogurt (3oz, 90ml)
2 tsp Dijon-style mustard
1 tbs white Balsamic Vinegar
1 tsp dried Herbes de Provence
2 tbs olive oil - the good stuff
Snip tarragon and chives with scissors. In small bowl whisk yogurt, mustard and vinegar. Add oil, a bit at a time and whisk well. Add herbs. This will keep a week. top of page
Cooking schedule: Time: 35 minutes |
Mix chilies, chicken and ricotta |
Cooking for Two? Or more?
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