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.