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    You are in: Home / Mexican / Chicken and Cheese Enchiladas Recipe
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    Chicken and Cheese Enchiladas

    Chicken and Cheese Enchiladas. Photo by NELady

    1/3 Photos of Chicken and Cheese Enchiladas

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    TheGrumpyChef's Note:

    A little different version of a family favorite. Whenever we grill or smoke chicken I always request that my husband do a little extra, so that there is enough to make chicken enchiladas the next night.

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    Units: US | Metric


    1. 1
      Heat oven to 350 degrees F.
    2. 2
      In resealable plastic bag, mix taco seasoning, oil and 1/4 cup of water. Add chicken pieces; turn to mix. Refrigerate up to 12 hours.
    3. 3
      In medium bowl, mix 2 1/2 cups of Monterey Cheese, cilantro, salt, ricotta cheese, chiles, and egg.
    4. 4
      Heat 10-inch 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.
    5. 5
      In ungreased 13x9-inch glass baking dish, mix 1/2 cup of the salsa and remaining 1/4 cup water. Spread evenly in bottom of baking dish.
    6. 6
      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.
    7. 7
      Drizzle enchiladas with remaining salsa. Sprinkle with remaining 1/2 cup Monterey Jack Cheese.
    8. 8
      Bake 20 to 25 minutes or until cheese is melted.

    Ratings & Reviews:

    • on April 28, 2009


      These were just wonderful for a quick dinner! I didn't have enough chicken so I added 1 can of pinto beans ~ other than that, followed the recipe as written. DH loved the creamy cheese and chicken (and beans). I loved that it was quite delicious plus easy to put together. A new keeper recipe thanks to TheGrumpyChef! Made for POTLUCK TAG APRIL 2009!

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    • on March 12, 2009


      I let the chicken marinate for a day and used a mixture of cheddar cheese and monterey jack. This has a great flavor and I loved the creaminess from the ricotta cheese. Very easy to put together on a work night. Thanks!

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    • on February 01, 2009


      This was absolutely gorgeous!! I used 1 cup of Cheddar and 2 of Monterey Jack (only because I didn't quite have enough!),and used Kittencal's Taco Seasoning Mix#76616 for the chicken. I had a little of the ricotta mixture left over,so spooned it down the centre of the enchiladas before I topped it with the salsa and cheese. I served this up to some friends,and we all agreed that it was just fantastic. A really easy and totally delicious recipe.Thanks so much for posting this little treasure,Grumpy.This is going to become a firm favourite!!Made for PRMR.

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    Read All Reviews (6)


    Nutritional Facts for Chicken and Cheese Enchiladas

    Serving Size: 1 (390 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 638.5
    Calories from Fat 312
    Total Fat 34.7 g
    Saturated Fat 18.6 g
    Cholesterol 167.0 mg
    Sodium 1391.0 mg
    Total Carbohydrate 34.9 g
    Dietary Fiber 3.0 g
    Sugars 4.9 g
    Protein 46.3 g

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