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.
- 1 (1 1/4 ounce) package taco seasoning
- 1 tablespoon olive oil
- 1⁄2 cup water
- 1 lb boneless skinless chicken breast, cut into bite-size pieces
- 3 cups shredded monterey jack cheese
- 1⁄3 cup chopped fresh cilantro
- 1⁄2 teaspoon salt
- 1 (15 ounce) container ricotta cheese
- 1 (4 1/2 ounce) canchopped green chilies
- 1 egg
- 1 (16 ounce) jar chunky salsa
- 1 (10 1/2 ounce) package 6-inch flour tortillas
- Heat oven to 350 degrees F.
- 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.
- In medium bowl, mix 2 1/2 cups of Monterey Cheese, cilantro, salt, ricotta cheese, chiles, and egg.
- 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.
- 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.
- 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 20 to 25 minutes or until cheese is melted.