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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 minutes2 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 |
Mix chilies, chicken, ricotta |
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