How to make it

  • In a re-sealable food storage plastic bag, combine taco seasoning mix, oil and 1/4 cup of the water; seal bag and mix well. Add chicken pieces; turn to mix. Refrigerate 5 minutes or up to 12 hours.
  • Meanwhile, in a medium bowl, combine 2 1/2 cups of the cheese, cilantro, salt, ricotta cheese, green chilies and egg; mix well.
  • Heat large nonstick skillet over medium-high heat until hot. Add chicken with marinade; cook and stir 5 to 10 minutes or until chicken is no longer pink in the center.
  • In ungreased 13x9-inch (3 qt) glass baking dish, combine 1/2 cup of the chunky salsa and remaining 1/4 cup water; mix well. Spread evenly in bottom of baking dish. Spoon 1/3 cup cheese mixture down center of each Tortilla. Top with chicken; roll up. Place filled Tortillas, seam side down, over salsa mixture in baking dish. Drizzle enchiladas with remaining salsa. Sprinkle with remaining 1/2 cup cheese.
  • Bake at 350 for 20-25 minutes or until cheese is melted.

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