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    Chicken Cheese Enchiladas


    Source of Recipe


    pillsbury


    List of Ingredients


    • 1 pkg taco seasoning mix
    • 1 T olive oil
    • 1/2 cup water
    • 1 lb boneless, skinless, chicken breasts, cut into bite-sized pieces or strips
    • 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 chiles
    • 1 egg
    • 1 (16 oz) jar thick 'n chunky salsa
    • 1 pkg (12) flour tortillas for soft tacos & fajitas


    Instructions


    1. In resealable 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.
    2. Preheat oven to 350 degrees.
    3. In medium bowl, combine 2 1/2 cups of the Monterey Jack cheese, cilantro, salt, ricotta cheese, chiles and egg; mix well.
    4. Heat large nonstick skillet over medium-high heat until hot. Add chciken with marinade; cook and stir 5 to 10 minutes or until chicken is no longer pink in center.
    5. In ungreased 13" x 9" glass baking dish, combine 1/2 cup of the salsa and remaining 1/4 cup of water; mix well. Spread evenly in botttom 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 Monterey Jack cheese.
    6. Bake for 20 to 25 minutes or until cheese is melted.


    Final Comments


    6 servings
 

 

 

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