Chicken Cheese Enchiladas

Name: Chicken Cheese Enchiladas
Yield: 8
Cuisine: Mexican
Ingredients: 1 c water, divided; 1 Tbsp olive oil; 16 oz salsa; 16 oz monterey jack cheese, shredded and divided; 5 oz can chopped green chiles; 1 tsp salt; sour cream; 1 pkg taco seasoning; 1 lb chicken breast, cubed; 15 oz container of ricotta cheese; 1 large egg; chopped cilantro; 1 pkg flour tortillas

By Kevin Morris
@morrke

Rating:

★★★★★ 1 vote5

Comments:

4 Comments

Serves:

Ingredients

Add to Grocery List

1 c

water, divided
1 Tbsp

olive oil
16 oz

salsa
16 oz

monterey jack cheese, shredded and divided
5 oz

can chopped green chiles
1 tsp

salt
·

sour cream
1 pkg

taco seasoning
1 lb

chicken breast, cubed
15 oz

container of ricotta cheese
1 large

egg
·

chopped cilantro
1 pkg

flour tortillas

How to Make Chicken Cheese Enchiladas

Step-by-Step

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.