ROLLED ENCHILADA WITH CHICKEN

Rolled Enchilada With Chicken image

Provided by Marian Burros

Categories dinner, casseroles, main course

Time 45m

Yield 12 enchiladas

Number Of Ingredients 7

Ingredients

4 large whole chicken breasts, skinned, boned
1 1/2 cups hot chicken broth
6 ounces part-skim milk mozzarella cheese, shredded
6 ounces part-skim ricotta
12 corn tortillas
1 1/2 cups salsa de chili Colorado
1 cup chopped green onion

Steps:

Cook chicken breasts in water to cover, simmering until breasts are done, 10 to 15 minutes. Drain, cool and shred meat; divide into 12 equal portions.
Heat chicken broth to boiling.
Preheat oven to 350 degrees.
Meanwhile, mix mozzarella with ricotta
Dip each tortilla in hot chicken broth. Drain and spread one side with one tablespoon of salsa. Arrange chicken in strip in middle of tortilla and roll. Place seam side down in baking dish.
Repeat with each tortilla and spoon salsa over top of enchiladas, covering well.
Sprinkle cheese mixture over top of enchiladas and bake for about 10 minutes, until bubble. Serve with chopped green onion.

Nutrition Facts : @context http, Calories 263, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 12 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 217 milligrams, Sugar 2 grams, TransFat 0 grams