"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Chicken Cheese Enchiladas Recipe

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This recipe for Chicken Cheese Enchiladas, by , is from Kelly Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ann Kelly Kirk
Added: Monday, May 25, 2009


1 lb. chicken breasts, boned, skinned and cut into little pieces
1 pkg. Taco seasonings mix
1/2 cup water
24 oz. jar chunky salsa
12 oz. (3 cups) Colby Jack cheese
15 oz. container Ricotta cheese
1 large egg
1/3 cup chopped fresh cilantro (or 3 Tbsp. dried Cilantro)
1 pkg. of 10" burrito size flour tortillas

Saute chicken in 1/2 cup salsa and 1/4 cup water
in a large, non-stick skillet over medium-high heat, stirring often for 5-10 minutes until fully cooked. Mix in taco seasoning mix. Stir together 1/2 cup salsa and 1/4 cup water in the bottom of a 9 X 13 inch baking dish. Spread evenly over bottom of dish. Stir together 2 cups cheese, ricotta cheese, egg and cilantro. Mix with chicken.
Spoon 1/2 cup chicken-cheese mixture down center of each tortilla. Roll up and place seams size down in baking dish (side by side). Drizzle remaining salsa over enchiladas. Sprinkle with 1 cup cheese. Bake at 350 for 20-25 minutes until cheese melts. Serve with sour cream.




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