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Chicken Cheese Enchiladas I Recipe

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

Elizabeth Bratcher
Added: Monday, September 28, 2009


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

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 350 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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