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    Chicken-Cheese Enchiladas


    Source of Recipe


    Southern Living


    List of Ingredients


    • 1/2 cup water, divided
    • 1 (1.25 oz) pkg taco seasoning
    • 1 T olive oil
    • 1 lb skinned and boned chicken breast halves, cut into bite-size pieces
    • 1 (16 oz) jar chunky salsa, divided
    • 12 oz (3 cups) shredded Montery Jack cheese, divided
    • 1 (15 oz) container ricotta cheese
    • 1 (4.5 oz) can chopped green chiles
    • 1 large egg
    • 1/3 cup chopped fresh cilantro
    • 1/2 tsp salt
    • 1 (10.5 oz) pkg flour tortillas
    • sour cream


    Instructions


    1. Combine 1/4 cup water, taco seasoning, and oil in a shallow dish or heavy duty ziploc plastic bag; mix well. Add chicken pieces; cover or seal and chill 5 minutes or up to 12 hours.
    2. Cook chicken and marinade in a large, hot nonstick skillet over medium-high heat, stirring often, 5 to 10 minutes or until chicken is done.
    3. Stir together 1/2 cup salsa and remaining 1/4 cup water in a 13" X 9" baking dish until well blended. Spread evenly over bottom of dish.
    4. Stir together 2 1/2 cups Monterey Jack cheese, ricotta cheese, and next 4 ingreidnets. Spoon 1/3 cup cheese mixture down the center of each tortilla, top with chicken, and roll up. Place tortillas, seam side down, over salsa mixture in dish. Drizzle remaining salsa over enchiladas; spirnkle with remaining 1/2 cup Monterey Jack cheese.
    5. Bake at 350 degrees for 20 to 25 minutes or until cheese melts. Top with sour cream.


    Final Comments


    Makes 6 servings.
 

 

 

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