We totally dug these enchiladas last night. I forgot to take a picture again, so I decided to take a picture of the leftovers. :)
2 cups cooked and cubed chicken
1 cup chopped onion (I omitted this for ours)
1 cup low-fat cottage cheese or Ricotta cheese
1 cup fat-free plain yogurt
1/2 cup (2 oz) grated, reduced fat cheddar or Mexican blend cheese
1/2 cup (2 oz) grated, reduced fat mozzarella cheese
2 cans (10 oz each) enchilada sauce, divided
12 corn tortillas (6 inch)
*note: You can buy pre cooked, cubed chicken, but I cooked and cubed my own to avoid preservatives and sugars.
Preheat oven to 375 degrees.
Spray a 9x13 in ch baking dish with nonstick cooking spray. Pour 1/2 can of enchilada sauce in bottom of pan.
Place about 1/3 to 1/2 cup of filling on each tortilla and roll gently to enclose. (cracks in tortillas are not as noticeable after cooking.) Place seam side down in baking dish. Top with remaining sauce.
Bake for 20-30 minutes or until heated thoroughly.
Makes 8 servings.
2g saturated fat
3g dietary fiber