Chicken-Cheese Enchiladas

1. 1

   Cook chicken until tender (any method).

2. 2

   Cool and tear into bite-size pieces.

3. 3

   Combine next 3 ingredients in bowl.

4. 4

   In each flour tortilla, place 3 tablespoons tomato mixture, about 1/4 cup chicken, 3 tablespoons Ricotta cheese, sprinkle of Monterey Jack cheese and sprinkle of Cheddar cheese.

5. 5

   Fold tortilla over and place seam down in 9 x 13-inch dish.

6. 6

   Pour remaining tomato mixture over all the enchiladas and sprinkle more of both cheeses on top.

7. 7

   Bake at 350u00b0 for 20 minutes until bubbly.

* Per serving · 4 servings · Values may vary.

No additional tips available.