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Cook'n with Betty Crocker 
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Cook'n in Mexico |
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Chicken Cheese Enchiladas |
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Serves: 6 Print this RecipeBarbie Lee - Tavernier, Florida Bake-Off® Contest 40, 2002 Prize Winner If you have time, plan to refrigerate the chicken pieces with the taco seasoning mix for several hours. This allows the spices of the seasoning mix to flavor the chicken. 1 (1 1/4-ounce) packet taco seasoning mix 1 tablespoon olive oil 1/2 cup water 1 pound boneless skinless chicken breast halves, cut into bite-sized pieces or strips 12 ounces (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-style salsa 1 (10 1/2-ounce) package (12 tortillas) flour tortillas for soft tacos and fajitas Heat oven to 350°F. In resealable food storage plastic bag, combine taco seasoning mix, oil and 1/4 cup of the water; seal bag and mix well. Add chicken pieces; reseal and turn bag to mix. Refrigerate 5 minutes or up to 12 hours to marinate. 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 5 to 10 minutes or until chicken is no longer pink in center, stirring frequently. In ungreased 13 x 9-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 a tortilla. Top with chicken; roll up. Place filled tortilla, seam side down, over salsa mixture in baking dish. Repeat with remaining tortillas. Drizzle enchiladas with remaining salsa. Sprinkle with remaining 1/2 cup Monterey Jack cheese. Bake at 350°F. for 20 to 25 minutes or until cheese is melted. Nutrition Per Serving: Calories 630; Protein 44g; Carbohydrate 40g; Fat 33g; Sodium 2160mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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