In a shallow bowl, combine 1/4 cup water, taco seasoning, and 1 tablespoon oil and mix well. Place mixture in a large sealed baggie.
Cut chicken breast into bite sized pieces and place in the large baggie with seasoning mix. Seal and refrigerate for 1-6 hours.
Cook chicken in remaining oil over remaining oil over medium high heat for 15 minutes.
Combine 1/2 cup salsa and remaining water and spoon over greased 9x13 inch baking dish, and spread evenly oveer bottom of dish.
Stir together 2 1/2 cups monterey jack cheese, ricotta cheese, green chilies, egg, cilantro, salt, and pepper.
Spoon 1/3 cup cheese mixture down center of each tortilla, top with chicken, and rollup.
Place tortillas seam side down, over salsa mixture in dish.
Drizzle remaining salsa over enchiladas and sprinkle with remaining 1/2 cup monterey jack cheese.
Bake uncovered at 350 degrees for 25 minutes.
To serve, top with a dab of sour cream.