Mexican food at its best. Chicken Cheese Enchilada is easy to make and delicious to eat. I like the ricotta cheese in this recipe it add's a creamy texture and the chilies add the just so right mellow heat.
Chicken
Cheese Enchiladas
Ingredients
1(1-oz.) pkg. Old El Paso® Taco Seasoning Mix
1 tablespoon olive oil
1/2 cup water
1 lb. boneless skinless chicken
breasts, cut into bite-sized pieces or strips
12oz. (3 cups) shredded Monterey Jack cheese
1/3cup chopped fresh cilantro
1/2teaspoon salt
1(15-oz.) container ricotta cheese
1(4.5-oz.) can Old El Paso® Chopped Green Chiles
1egg
1 (16-Oz.) jar Old El Paso® Thick 'n Chunky Salsa
1 (10.5-Oz.) pkg. (12 tortillas) Old El Paso® Flour
Tortillas for Soft Tacos & Fajitas
Directions
Heat oven to 350°F. In resealable food storage plastic bag,
combine taco seasoning mix, oil and 1/4 cup of the water; seal bag and mix
well. Add chicken pieces; turn to mix. Refrigerate 5 minutes or up to 12 hours.
In medium bowl, combine 2 1/2 cups of the Monterey Jack
cheese, cilantro, salt, ricotta cheese, chiles and egg; mix well.
Heat large nonstick skillet over medium-high heat until
hot. Add chicken with marinade; cook and stir 5 to 10 minutes or until chicken
is no longer pink in center.
In ungreased 13x9-inch (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
each tortilla. Top with chicken; roll up. Place filled tortillas, seam side
down, over salsa mixture in baking dish. Drizzle enchiladas with remaining
salsa. Sprinkle with remaining 1/2 cup Monterey Jack cheese.
Bake at 350°F. for 20 to 25 minutes or until cheese is
melted.
