Heat oven to 350°F

In a resealable food storage plastic bag combine taco seasoning, 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 a medium bowl, combine 2 1/2 cups of the monteray jack cheese , cilantro, salt, ricotta cheese, chilies, and egg mix well

Heat large non stick skillet over medium 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 13 x 9 inch glass baking dishbcombine 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 with seam side down over salsa mixture in baking dish

Drizzle enchiladas with remaining salsa.

Sprinkle with remaining 1/2 cup monterey jack cheese

Back at 350 for 20 to 25 minutes or untill cheese is melted