Chicken Cheese Enchiladas |
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Prep Time: 120 Minutes Cook Time: 45 Minutes |
Ready In: 165 Minutes Servings: 4 |
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great tasting enchiladas filled with cheese. Preparation time also includes refridgeration time. Try it with my dip Chicken Enchilada Dip#327598. Ingredients:
1/2 cup water, divided |
1 (1 1/4 ounce) package taco seasoning |
2 tablespoons oil, divided |
4 -5 large boneless skinless chicken breast halves |
1 (16 ounce) jar chunky salsa, divided |
1 (12 ounce) package shredded monterey jack cheese, divided |
1 (15 ounce) carton ricotta cheese |
1 (4 ounce) can chopped green chilies |
1 egg |
1 teaspoon dried cilantro |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 (10 1/2 ounce) package flour tortillas |
sour cream, for topping |
Directions:
1. In a shallow bowl, combine 1/4 cup water, taco seasoning, and 1 tablespoon oil and mix well. Place mixture in a large sealed baggie.
2. Cut chicken breast into bite sized pieces and place in the large baggie with seasoning mix. Seal and refrigerate for 1-6 hours.
3. Cook chicken in remaining oil over remaining oil over medium high heat for 15 minutes.
4. Combine 1/2 cup salsa and remaining water and spoon over greased 9x13 inch baking dish, and spread evenly oveer bottom of dish.
5. Stir together 2 1/2 cups monterey jack cheese, ricotta cheese, green chilies, egg, cilantro, salt, and pepper.
6. Spoon 1/3 cup cheese mixture down center of each tortilla, top with chicken, and rollup.
7. Place tortillas seam side down, over salsa mixture in dish.
8. Drizzle remaining salsa over enchiladas and sprinkle with remaining 1/2 cup monterey jack cheese.
9. Bake uncovered at 350 degrees for 25 minutes.
10. To serve, top with a dab of sour cream.
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