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Chicken Cheese Enchiladas I Recipe

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This recipe for Chicken Cheese Enchiladas I is from The Koeberlein Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c. water, divided
1 (1.25 oz.) package taco seasoning
1 T. olive oil
1 lb. skinless, boneless chicken breast halves, cut into bite-size pieces
1 (16 oz.) jar chunky salsa, divided
12 oz. (3 c.) shredded monterey jack cheese, divided
1 (15 oz.) container ricotta cheese
1 (4.5 oz.) can chopped green chiles
1 large egg
1/3 c. chopped fresh cilantro
1/2 t. salt
1 (10.5 oz.) pkg flour tortillas
sour cream
Directions:
Directions:
Combine 1/4 c. water, taco seasoning, and oil in a shallow dish or heavy duty zip top plastic bag; mix well. Add chicken pieces; cover or seal and chill 5 minutes or up to 12 hours.

Cook chicken and marinade in a large nonstick skillet over medium-high heat, stirring often, 5-10 minutes or until chicken is done.

Stir together 1/2 c. salsa and remaining 1/4 c. water in a 13x9 baking dish until well blended. Spread evenly over bottom of dish.

Stir together 2-1/2 c. monterey jack cheese, ricotta cheese, and next 4 ingredients. Spoon 1/3 c. 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 c. monterey jack cheese. Bake at 350º for 20-25 minutes or until cheese melts. Top with sour cream; garnish with cilantro, if desired.
Number Of Servings:
Number Of Servings:
6 servings

 

 

 

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