Quick And Healthy Chicken Enchiladas

• 2 cups cooked chicken, cubed
• 1 cup onion, chopped
• 1 cup part-skim ricotta cheese
• 1 cup plain low-fat yogurt
• 2 ounces low-fat cheddar cheese, shredded
• 2 ounces part-skim mozzarella cheese, shredded
• 12 corn tortillas
• 20 ounces enchilada sauce

1. Preheat oven to 375u0b0F.
2. Mix first six ingredients and set aside.
3. Spray a 9x13-inch baking dish with non-stick cooking spray.
4. Pour 1/2 can of enchilada sauce in bottom of pan.
5. Follow either method below for layered or rolled.
6. Bake for 20 to 30 minutes or until heated thoroughly.
7. ROLLED METHOD:
8. Place about 1/3 to 1/2 cup of filling on each tortilla and roll to enclose (cracks in tortillas are not as noticeable after cooking).
9. Place seam side down in baking dish.
10. Top with remaining sauce.
11. LAYERED METHOD:
12. Follow this order; 1/3 of the tortillas, 1/2 of the filling, 1/3 tortillas, 1 can of sauce, remainder of filling, remainder of tortillas, remainder of sauce.

chicken, onion, ricotta cheese, yogurt, lowfat, mozzarella cheese, corn tortillas, enchilada sauce

Taken from www.food.com/recipe/quick-and-healthy-chicken-enchiladas-255897 (may not work)