Chicken Cheese Enchiladas
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monterey jack cheese, shredded and divided
can chopped green chiles
chicken breast, cubed
container of ricotta cheese
Combine ¼ cup water, taco seasoning and oil in a shallow dish or heavy zip-top plastic bag; mix well.
Cook chicken and marinade in a large hot skillet over medium-high heat, stirring often until chicken is done.
Stir together 1/2 cup salsa and remaining 1/4 cup water in a 13x9 inch baking dish until well blended.
Spread evenly over bottom of dish.
Stir together 2 ½ cups monterey jack cheese, ricotta cheese, chiles, egg, cilantro and salt.
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; sprinkle with remaining monterey jack cheese.
Bake at 350 degrees for 20 to 25 minutes or until cheese melts. Top with sour cream.