Chicken Cheese Enchiladas

By marlene

Ingredients

• 1 -taco season mix
• 1 tbs olive oil
• 1/2 cup water
• 1/3 cup chopped fresh cilantro
• 1 pound boneless and skinless chicken breast cut into bite sized pieces
• 12 ounces [3 cup] shredded Monterrey jack cheese
• 1/2 tsp salt
• 1-15 ounce ricotta cheese
• 1-4.5 ounce chopped green chiles
• 1 egg
• 1-16 ounce chunky style salsa
• 12 flour tortillas for soft tacos and fajitas

Preparation

Step 1

Heat oven to 350*. In resealable food storage plastic bag, combine taco seasoning mix, oil and 1/4 cup of water, seal bag and mix well. Add chicken pieces, reseal and turn bag to mix. Refrigerate 5 minutes or up to 12 hours to marinate. In medium bowl, combine 2 1/2 cups of Monterrey jack cheese, cilantro, salt, ricotta cheese, chiles and egg mix. Heat large nonstick skillet over medium-high heat until hot. Add chicken with marinade, cook 5 to 10 minutes or until chicken is no longer pink in center, stirring frequently. In ungreased 13x9 [3 quart] glass baking dish, combine 1/2 cup of the salsa and remaining 1/4 cup water, mix well . Spread evenly in bottom of baking dish. Spoon 1/3 cup cheese mixture down center of a tortilla. Top with chicken, roll up. Place filled tortilla, seam side down, over salsa mixture in baking dish. Repeat with remaining tortillas. Drizzle enchiladas with remaining salsa. Sprinkle with remaining 1/2 cup Monterrey jack cheese. Bake at 350* for 20 to 25 minutes or until cheese is melted.