Chicken-Cheese Enchilades

By maxwells4

Ingredients

• 1/2 cup water, divided
• 1 (1.25) package taco seasoning
• 1 T olive oil
• 1 lb skinned and boned chicken breast halves cut into bit size pieces
• 1 (16 oz)jar chunky salsa, divided
• 12 oz (3 cups) shredded Monterey Jack cheese, divided
• 1 (15 oz) ricotta cheese
• 1 ((4.5 oz) can chopped green chilies
• 1 large egg
• 1/3 cup chopped fresh chilies
• 1/2 tsp salt
• 1 (10.5 oz) package flour tortillas
• Sour cream
• fresh cilantro sprigs

Details

Servings 6

Preparation

Step 1

Combine 1/4 cup water, taco seasoning and oil in a shallow dish or zip top plastic bag: mix well. Add chicken pieces, cover and chill 5 minutes or up to 12 hours.
Cook chicken and marinade 5-10 minutes until done.
Stir together 1/2 cup salsa and remaining 1/4 cup waterin a 13 X 9 baking dish until well blended. Spread evenly in dish.
Stir together 2 1/2 cups Monterey 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 enchilda; sprinkle with remaining 1/2 cup Monterey Jack cheese.
Bake @ 350 degreese for 20-25 minutes or until cheese melts. Top with sour cream and cilantro.