Chicken-Cheese Enchiladas - cooking recipe

Ingredients

4 skinned and boned chicken breast halves
2 (16 oz.) cans Mexican-style stewed tomatoes or 2 (16 oz.) jars salsa
1 (8 oz.) jar taco sauce
1 (4.5 oz.) can chopped green chiles
1 (8 oz.) container Ricotta cheese
12 oz. shredded Monterey Jack cheese
12 oz. shredded Cheddar cheese
10 (approximately) flour tortillas

Preparation

Cook chicken until tender (any method).
Cool and tear into bite-size pieces.
Combine next 3 ingredients in bowl.
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.
Fold tortilla over and place seam down in 9 x 13-inch dish.
Pour remaining tomato mixture over all the enchiladas and sprinkle more of both cheeses on top.
Bake at 350\u00b0 for 20 minutes until bubbly.