Chicken And Cheese Enchiladas - cooking recipe

Ingredients

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

Preparation

Heat oven to 350 degrees F.
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.
In medium bowl, mix 2 1/2 cups of Monterey Cheese, cilantro, salt, ricotta cheese, chiles, and egg.
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.
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.
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 20 to 25 minutes or until cheese is melted.