Recipe

Chicken Cheese Enchiladas Recipe

	Askksk / All my dishes 2 years, 2 months ago Prep:20m Cook:25m Servings:6	Askksk
	easy

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Ingredients

1 (1.25 oz) package taco seasoning mix

1 Tbsp olive oil

1/2 cup water

1 lb boneless skinless chicken breasts, cut into bite-sized pieces or strips

12 oz (3 cups) shredded Monterey Jack cheese

1/3 cup chopped fresh cilantro

1/2 tsp salt

1 15 oz container ricotta cheese

1 4.5 oz can chopped green chilies

1 egg

1 16 oz jar chunky salsa

1 10.5 oz package (12 tortillas) flour tortillas

Directions

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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