Chicken Cheese Enchiladas

Chicken Cheese Enchiladas

Prep Time: 15 minutes. Start to Finish: 40 minutes. Serves 4

Ingredients:

1 package seasoning mix

1 tablespoon olive oil

½ cup water

1 lb boneless skinless chicken breast; cut into bite size pieces

1 16 oz jar chunky salsa

3 cups shredded Monterey Jack cheese (12 oz)

1 container (15 oz) ricotta cheese

1 4.5 oz can chopped green chilies’

1 egg

12 flour tortillas; 6 inches

Directions:

Heat oven to 350 degrees.

Combine taco seasoning mix, oil and ¼ cup of the water; add chicken pieces and toss to coat; cover and refrigerate for at least 5 minutes, but no longer than 12 hours

Heat 10-inch non-stick skillet over medium-high heat, add chicken with marinade; cook and stir 5 to 10 minutes or until chicken is no longer pink in the center

In ungreased 13x9 (3 quart) glass baking dished, mix ½ cup of the salsa and remaining ¼ cup water; spread in bottom of baking dish

In medium bowl, mix 2 ½ cups of the Monterey jack cheese, ricotta cheese, chilies and egg; spoon 1/3 cup cheese mixture down center of each tortillas, top with chicken and roll up

Place seam side down over salsa mixture and drizzle with remaining salsa and jack cheese

Bake 20 to 25 minutes or until cheese is melted