Chicken and Cheese Enchiladas |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A little different version of a family favorite. Whenever we grill or smoke chicken I always request that my husband do a little extra, so that there is enough to make chicken enchiladas the next night. Ingredients:
1 (1 1/4 ounce) package taco seasoning |
1 tablespoon olive oil |
1/2 cup water |
1 lb boneless skinless chicken breast, cut into bite-size pieces |
3 cups shredded monterey jack cheese |
1/3 cup chopped fresh cilantro |
1/2 teaspoon salt |
1 (15 ounce) container ricotta cheese |
1 (4 1/2 ounce) can chopped green chilies |
1 egg |
1 (16 ounce) jar chunky salsa |
1 (10 1/2 ounce) package 6-inch flour tortillas |
Directions:
1. Heat oven to 350 degrees F.
2. In resealable plastic bag, mix taco seasoning, oil and 1/4 cup of water. Add chicken pieces; turn to mix. Refrigerate up to 12 hours.
3. In medium bowl, mix 2 1/2 cups of Monterey Cheese, cilantro, salt, ricotta cheese, chiles, and egg.
4. Heat 10-inch 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 center.
5. In ungreased 13x9-inch glass baking dish, mix 1/2 cup of the salsa and remaining 1/4 cup water. Spread evenly in bottom of baking dish.
6. 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.
7. Drizzle enchiladas with remaining salsa. Sprinkle with remaining 1/2 cup Monterey Jack Cheese.
8. Bake 20 to 25 minutes or until cheese is melted.
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