Chicken and Cheese Enchiladas

Submitted by TheGrumpyChef

"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."

 

• Ready In: 40mins
• Ingredients: 12
• Serves: 6

ingredients

• 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) can chopped green chilies
• 1 egg
• 1 (16 ounce) jar chunky salsa
• 1 (10 1/2 ounce) package 6-inch flour tortillas

directions

1. Heat oven to 350 degrees F.
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. In medium bowl, mix 2 1/2 cups of Monterey Cheese, cilantro, salt, ricotta cheese, chiles, and egg.
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. 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. 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. Drizzle enchiladas with remaining salsa. Sprinkle with remaining 1/2 cup Monterey Jack Cheese.
8. Bake 20 to 25 minutes or until cheese is melted.

Reviews

[Stacy F.]

I have been making these since 2009 as well. I alternate ingrediants every once in a while. I add black olive slices and sometimes chili powder depending on how spicy I want it. They are loved every time. No leftovers. You can also use taco seasoning or fajita seasoning. I throw in some garlic and it's yummy!

 

[kitty.rock]

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!

 

[Kim127]

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!

 

[Noo8820]

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 recipe #76616#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.

 

[jessymroberts]

This was delicious! I used whole wheat tortillas instead of regular flour tortillas, and added some onion into the chicken mixture. Other than that, I followed the recipe as directed. I used a mild salsa but next time will use a medium or hot (since this is so cheesy, it will balance out the heat). Great stuff! Made for PRMR, 1/26/09 - NELady.