I lightened up my original recipe for chicken enchiladas by replacing the cream cheese with ricotta and using corn tortillas in place of flour, along with adding the blender salsa.
This makes it much healthier, and in light of American Heart Month and my recent diagnosis with heart disease, it just made sense!
AIMEE FORTNEY'S LIGHTENED UP CHICKEN ENCHILADAS
Preheat oven to 350. In a sauce pot over medium-low heat, whisk together blender salsa and ricotta cheese until heated through and incorporated. Remove from heat and add shredded chicken and stir well to combine. Lightly grease a 9x13 casserole dish.
Heat tortillas in the microwave for 12 seconds. Add chicken mixture to center of corn tortillas and roll and place seam side down. When pan is full, pour remaining sauce on top and then top with grated Pepperjack cheese. Bake at 350 for 30 minutes. Top with mashed avocado and cilantro.
AIMEE FORTNEY'S BLENDER SALSA
(The addition of the chipotles in adobo sauce gives this dish a smoky flavor)
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