Total Time
Prep 15 mins
Cook 25 mins

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.

Ingredients Nutrition


  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.
Most Helpful

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!

FloridaNative April 28, 2009

I let the chicken marinate for a day and used a mixture of cheddar cheese and monterey jack. This has a great flavor and I loved the creaminess from the ricotta cheese. Very easy to put together on a work night. Thanks!

Kim127 March 12, 2009

This was absolutely gorgeous!! I used 1 cup of Cheddar and 2 of Monterey Jack (only because I didn't quite have enough!),and used Kittencal's Taco Seasoning Mix#76616 for the chicken. I had a little of the ricotta mixture left over,so spooned it down the centre of the enchiladas before I topped it with the salsa and cheese. I served this up to some friends,and we all agreed that it was just fantastic. A really easy and totally delicious recipe.Thanks so much for posting this little treasure,Grumpy.This is going to become a firm favourite!!Made for PRMR.

Noo February 01, 2009