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Chicken Cheese Enchiladas Recipe

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This recipe for Chicken Cheese Enchiladas is from 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 pkg. taco seasoning mix
1 tbsp. olive oil
½ cup water
1 lb. boneless skinless chicken breast; (cut into bite-sized pieces or strips)
12 oz. (3 cups) shredded Monterey Jack Cheese
½ tsp. salt
1/3 cup chopped fresh cilantro
15 oz. ricotta cheese
1 egg
4.5 oz. can chopped green chilies
16 oz. Thick-n-Chunky salsa
10.5 oz. pkg. (12 tortillas) Flour Tortillas
Directions:
Directions:
In a zip-lock bag, combine seasoning mix, oil and ¼ cup of water; seal bag and mix well. Add chicken pieces; turn to mix. Refrigerate 5 min. or up to 12 hours. Combine 2 ½ cups of Monterey Cheese, cilantro, salt ricotta cheese, chilies and egg; mix well. Heat large nonstick skillet till hot. Add chicken with marinade; cook and stir 5 to 10 min. till cooked. In a greased 13x9-inch (3qt.) glass baking dish, combine ½ cup of salsa and remaining ¼ cup water; mix well. Spread in bottom of pan. Spread 1/3 cup cheese mixture down the center of a tortilla. Top with chicken; roll up. Place seam side down. Drizzle enchiladas with remaining salsa. Sprinkle with ½ cup Monterey Cheese. Bake @ 350° for 20-25 minutes; until cheese is melted.

 

 

 

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