Ingredients: |
Ingredients: 1/2 cup water, divided
1 (1.25 ounce) package taco seasoning
1 tablespoon olive oil
1 pound skinned and boned chicken breast halves, cut into bite-size pieces
1 (16 ounce) jar chunky salsa, divided
12 ounces (3 cups) shredded colby jack cheese, divided
1 (15 ounce) container ricotta cheese
1 (4.5 ounce) can chopped green chilies
1 large egg
1/3 cup chopped fresh cilantro
1/2 teaspoon salt
1 (10.5 ounce) package flour tortillas
Sour Cream
Garnish: fresh cilantro sprigs
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Directions: |
Directions:
COMBINE 1/4 cup water, taco seasoning, and oil in a shallow dish or heavy-duty zip top plastic bad; mix well. Add chicken pieces; cover or seal and chill 5 minutes or up to 12 hours.
COOK chicken and marinade in a large hot nonstick skillet over medium-high heat, stirring often, 5 to 10 minutes or until chicken is done.
STIR together 1/2 cup salsa and remaining 1/4 cup water in 13x9 inch baking dish until well blended. Spread evenly over bottom of dish.
STIR together 2 1/2 cups Colby Jack cheese, ricotta cheese, and next 4 ingredients. 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 1/2 cup Colby Jack cheese.
BAKE at 350 degrees for 20 to 25 minutes or until cheese melts. Top with sour cream; garish, if desired.
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This recipe for Chicken Cheese Enchiladas is from