↞ recipe box start page
Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
1 (1-oz.) pkg taco seasoning mix
2 small cloves garlic, minced
1 tablespoon olive oil
1/2 cup water
1lb boneless skinless chicken breasts, cut into bite-sized pieces or strips
3 cups shredded Monterey Jack cheese
1/3 cup chopped fresh cilantro
1/2 teaspoon salt
1 (15-oz.) container ricotta cheese
1
(4.5-oz.) can chopped green chiles
1 egg
1 (16-oz.) jar salsa
12 tortillas flour tortillas for soft tacos
Heat oven to 350. In resealable food storage plastic bag, combine taco seasoning mix, garlic, oil and 1/4 cup of the water; seal bag and mix well. Add chicken pieces; turn to mix. Refrigerate 5 minutes or up to 12 hours.
In medium bowl, combine 2 1/2 cups of the Monterey Jack cheese, cilantro, salt, ricotta cheese, chiles and egg; mix well.
Heat large nonstick 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.
In ungreased 13x9-inch (3-quart) glass baking dish, combine 1/2 cup of the salsa and remaining 1/4 cup water; mix well. Spread evenly in bottom of baking dish. 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. Drizzle enchiladas with remaining salsa. Sprinkle with remaining 1/2 cup Monterey Jack cheese. Bake for 20 to 25 minutes or until cheese is melted..
view more member recipes
CHICKEN CHEESE ENCHILADAS
view my recipes
print
save
Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
1 (1-oz.) pkg taco seasoning mix
2 small cloves garlic, minced
1 tablespoon olive oil
1/2 cup water
1lb boneless skinless chicken breasts, cut into bite-sized pieces or strips
3 cups shredded Monterey Jack cheese
1/3 cup chopped fresh cilantro
1/2 teaspoon salt
1 (15-oz.) container ricotta cheese
1
(4.5-oz.) can chopped green chiles
1 egg
1 (16-oz.) jar salsa
12 tortillas flour tortillas for soft tacos
Heat oven to 350. In resealable food storage plastic bag, combine taco seasoning mix, garlic, oil and 1/4 cup of the water; seal bag and mix well. Add chicken pieces; turn to mix. Refrigerate 5 minutes or up to 12 hours.
In medium bowl, combine 2 1/2 cups of the Monterey Jack cheese, cilantro, salt, ricotta cheese, chiles and egg; mix well.
Heat large nonstick 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.
In ungreased 13x9-inch (3-quart) glass baking dish, combine 1/2 cup of the salsa and remaining 1/4 cup water; mix well. Spread evenly in bottom of baking dish. 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. Drizzle enchiladas with remaining salsa. Sprinkle with remaining 1/2 cup Monterey Jack cheese. Bake for 20 to 25 minutes or until cheese is melted..
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Cheese And Chicken Enchiladas
by sgre52160
1 medium onion, chopped 1 clove garlic, minced 2 tbsp butter 2 cups shredded cooked chicken (about 2 breasts or 1 pound) 1 jar picante sauce, divided 8 oz cubed cream cheese 1 tsp ground cumin
by sgre52160
1 medium onion, chopped 1 clove garlic, minced 2 tbsp butter 2 cups shredded cooked chicken (about 2 breasts or 1 pound) 1 jar picante sauce, divided 8 oz cubed cream cheese 1 tsp ground cumin
Chicken And Cheese Enchiladas
by sgre52160
1 medium yellow onion, minced 1 clove garlic, minced 1/4 cup oil 1 1/2 cup tomato sauce 1 tsp dried oregano 1 tsp salt 1 1/2 cups shredded cooked chicken 1/2 tsp garlic salt 1/2 tsp gr
by sgre52160
1 medium yellow onion, minced 1 clove garlic, minced 1/4 cup oil 1 1/2 cup tomato sauce 1 tsp dried oregano 1 tsp salt 1 1/2 cups shredded cooked chicken 1/2 tsp garlic salt 1/2 tsp gr
Cream Cheese Chicken Enchiladas
by sgre52160
2 (10-ounce) can diced tomato and green chiles (drain only one can, see instructions) 4 cups chopped cooked chicken 1 (8-ounce) package cream cheese, very soft 1 teaspoon ground cumin (can use more
by sgre52160
2 (10-ounce) can diced tomato and green chiles (drain only one can, see instructions) 4 cups chopped cooked chicken 1 (8-ounce) package cream cheese, very soft 1 teaspoon ground cumin (can use more
Baked Cheese And Chicken Enchiladas
by sgre52160
1 (8 oz) pkg cream cheese, softened 2 cups chopped cooked chicken 1 (4 oz) can diced green chilies 1/4 cup chopped onion 1/2 tsp salt and pepper 3 cups shredded sharp cheddar cheese or Monterey
by sgre52160
1 (8 oz) pkg cream cheese, softened 2 cups chopped cooked chicken 1 (4 oz) can diced green chilies 1/4 cup chopped onion 1/2 tsp salt and pepper 3 cups shredded sharp cheddar cheese or Monterey
Baked Chicken Cheese Enchiladas
by sgre52160
4 oz.cream cheese, softened 1/4 cup sour cream 2 cups prepared salsa 2 cups grated Cheddar or Monterey Jack cheese 2 cups shredded cooked chicken 1 cup frozen corn kernels, thawed 1/2 tsp
by sgre52160
4 oz.cream cheese, softened 1/4 cup sour cream 2 cups prepared salsa 2 cups grated Cheddar or Monterey Jack cheese 2 cups shredded cooked chicken 1 cup frozen corn kernels, thawed 1/2 tsp
view more member recipes
related CDKitchen recipes
Baked Chicken Cheese Enchiladas
Beef & Chicken Enchiladas
Chicken Enchiladas
Green Chile Enchiladas With White Queso
Canyon Cafe's Pancho's Enchiladas
Healthy Chicken Enchiladas
Creamy Swiss Enchiladas
Chicken Enchiladas Cajun-Style
Souper Enchiladas
Chicken Enchiladas with Tomatillo Cream Sauce