Chicken And Cheese Enchiladas Recipe

Name: Chicken And Cheese Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

736

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Chicken And Cheese Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken And Cheese Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions