Then I began reading the recipe and became skeptical - really? ricotta and mozzarella, thyme and rosemary in my Mexican dish? that sounded more Italian to me! I knew our friends would be up for trying out a new dish on them, so I went with it! I followed the recipe except I used regular burrito size flour tortillas because the local store I ran to had that or tiny taco size ones - no wheat options to choose from. So instead of making 8 enchiladas it made 6 since they were larger than the 8 inch tortillas indicated in the recipe.
I was very pleasantly surprised that everyone (including me!) loved these, and I could see making them again sometime (although I think I might add chopped jalepeno peppers for more heat). I will even try something else from the cookbook now too on a day we're craving some comfort foods but want to be a bit healthier about it!
Trim Chicken Enchiladas
1 TB olive oil
1 10oz pkg sliced mushrooms
1 red bell pepper, seeded and chopped
1 yellow onion, diced
1 tsp fresh thyme leaves
1 tsp fresh rosemary leaves, chopped
1/2 tsp salt
1 lb boneless skinless chicken breasts, cut into 1 inch chunks
1/2 tsp mild chili powder
1 cup low fat or fat free ricotta cheese
1 10oz can enchilada sauce
6 burrito size flour tortillas (or 8 fajita size 8 inch wheat flour tortillas)
2 cups shredded part skim mozzarella cheese
- Preheat oven to 400 degrees.
- Warm oil in a large skillet over high heat. Add the mushrooms, peppers, onion, thyme, rosemary and salt. Cook 8-10 minutes until softened. Transfer to a plate.
- Sprinkle the chicken with chili powder. Add chicken to the skillet on high and cook 5-6 minutes until the chicken starts to brown. Turn the heat off and stir in the ricotta and vegetables.
- Warm the tortillas in the microwave for about a minute.
- Pour enchilada sauce in a shallow dish (I used a square baking dish).
- Lightly coat each tortilla with the sauce and put scoops of the chicken mix on top of the tortillas (I used a 1/2 cup). Sprinkle with mozzarella. Fold up tortilla over the filling and roll. Place in a 13x9 baking dish. Repeat the process with all the tortillas. Pour any remaining sauce over the rolled tortillas and top with the remaining cheese. Bake uncovered for about 20 minutes until the enchiladas are bubbly and cracked on top.
(Mine were more because the serving for 8 was divided into 6 and the tortillas were bigger - so probably closer to 350 calories/enchilada and less fiber since I didn't have whole wheat tortillas).
I served with refried beans and cilantro-lime rice.