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Chicken And Cheese Enchiladas

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Ingredients

Adjust Servings:
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

Nutritional information

638.5
Calories
312 g
Calories From Fat
34.7 g
Total Fat
18.7 g
Saturated Fat
167.1 mg
Cholesterol
1391 mg
Sodium
35 g
Carbs
3.1 g
Dietary Fiber
4.9 g
Sugars
46.4 g
Protein
390g
Serving Size

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Chicken And Cheese Enchiladas

Features:
    Cuisine:

    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!

    • 60 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    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.

    Avatar Of Ella Taylor

    Ella Taylor

    Dessert diva specializing in elegant and delightful sweet treats.

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