Serves: 6
Total Calories: 1,071

1 (1 1/4-ounce) packet taco seasoning mix
1 tablespoon olive oil
1/2 cup water
1 pound boneless skinless chicken breast half, 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 chili
1 egg
1 (16-ounce) jar chunky-style salsa
1 (10 1/2-ounce) package (12 tortillas) flour tortilla 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.

Nutritional Facts:

Serves: 6
Total Calories: 1,071
Calories from Fat: 236

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