Ingredients
-
1
-
1
-
1/2
-
1
-
3
-
1/3
-
1/2
-
1
-
1
-
1
-
1
-
1
-
-
-
Directions
Chicken and Cheese Enchiladas, 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 , 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!, 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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Steps
|
1
Done
|
Heat Oven to 350 Degrees F. |
|
2
Done
|
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
Done
|
in Medium Bowl, Mix 2 1/2 Cups of Monterey Cheese, Cilantro, Salt, Ricotta Cheese, Chiles, and Egg. |
|
4
Done
|
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
Done
|
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
Done
|
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
Done
|
Drizzle Enchiladas With Remaining Salsa. Sprinkle With Remaining 1/2 Cup Monterey Jack Cheese. |
|
8
Done
|
Bake 20 to 25 Minutes or Until Cheese Is Melted. |
