Chicken and Cheese Enchiladas

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.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1 (1 1/4ounce) 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 1/2ounce) can  chopped green chilies
• 1  egg
• 1 (16 ounce) jar chunky salsa
• 1 (10 1/2ounce) package 6-inch flour tortillas

Directions

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.