Chicken-Cheese Enchiladas Recipe

Name: Chicken-Cheese Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup water, divided; 1 (1.25-ounce) package taco seasoning; 1 tablespoon olive oil; 1 pound skinned and boned chicken breast halves, cut into bite-size pieces; 1 (16-ounce) jar chunky salsa, divided; 12 ounces (3 cups) shredded Monterey Jack cheese, divided; 1 (15-ounce) container ricotta cheese; 1 (4.5-ounce) can chopped green chiles; 1 large egg; 1/3 cup chopped fresh cilantro; 1/2 teaspoon salt; 1 (10.5-ounce) package flour tortillas; Sour cream; Garnish: fresh cilantro sprigs

Servings: persons

1/2 cup water, divided
1 (1.25-ounce) package taco seasoning
1 tablespoon olive oil
1 pound skinned and boned chicken breast halves, cut into bite-size pieces
1 (16-ounce) jar chunky salsa, divided
12 ounces (3 cups) shredded Monterey Jack cheese, divided
1 (15-ounce) container ricotta cheese
1 (4.5-ounce) can chopped green chiles
1 large egg
1/3 cup chopped fresh cilantro
1/2 teaspoon salt
1 (10.5-ounce) package flour tortillas
Sour cream
Garnish: fresh cilantro sprigs

1
Combine 1/4 cup water, taco seasoning, and oil in a shallow dish or heavy-duty zip-top plastic bag; mix well. Add chicken pieces; cover or seal and chill 5 minutes or up to 12 hours.
2
Cook chicken and marinade in a large, hot nonstick skillet over medium-high heat, stirring often, 5 to 10 minutes or until chicken is done.
3
Stir together 1/2 cup salsa and remaining 1/4 cup water in a 13- x 9-inch baking dish until well blended. Spread evenly over bottom of dish.
4
Stir together 2 1/2 cups Monterey Jack cheese, ricotta cheese, and next 4 ingredients. Spoon 1/3 cup cheese mixture down the center of each tortilla; top with chicken, and roll up. Place tortillas, seam side down, over salsa mixture in dish. Drizzle remaining salsa over enchiladas; sprinkle with remaining 1/2 cup Monterey Jack cheese.
5
Bake at 350u00b0 for 20 to 25 minutes or until cheese melts. Top with sour cream; garnish, if desired.

737

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 14 ingredients. The key ingredients include: 1/2 cup water, divided, 1 (1.25-ounce) package taco seasoning, 1 tablespoon olive oil, 1 pound skinned and boned chicken breast halves, cut into bite-size pieces, and more.

Yes, Chicken-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-Cheese Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions