Chicken Cheese Enchilada

Name: Chicken Cheese Enchilada
Total time: 32400 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 packages taco seasoning; 1 tbsp olive oil; 1/2 cup water; 1 lb boneless skinless chicken breast; 3 cup shredded pepper jack cheese; 1/3 cup fresh chopped cilantro; 1/2 tsp salt; 4 1/2 oz chopped green chiles; 15 oz ricotta cheese; 1 each egg; 12 each flour tortillas; 16 oz salsa

DaveBang @cook_2789474

Chicken Cheese Enchilada

DaveBang @cook_2789474

Saved

Ingredients

9 hours

6 servings

1 packagestaco seasoning
1 tbspolive oil
1/2 cupwater
1 lbboneless skinless chicken breast
3 cupshredded pepper jack cheese
1/3 cupfresh chopped cilantro
1/2 tspsalt
4 1/2 ozchopped green chiles
15 ozricotta cheese
1 eachegg
12 eachflour tortillas
16 ozsalsa

Saved

Steps

9 hours

1

Boil chicken in slow cooker on low for 6 to 8 hours until done, and then shed into tiny pieces.
2

In resealable food storage bag, combine taco seasoning, oil, and1/4 cup of water. Seal bag and mix well.
3

Add chicken pieces to taco seasoning mixture and turn to mix. Refrigerate 5 minutes up to 12 hours.
4

Preheat oven to 350°.
5

In medium bowl, combine 2 1/2 cups of shredded cheese, cilantro, salt, ricotta cheese, chiles, and egg; mix well.
6

In ungreased 13x9 glass baking dish, combine 1/2 cup of salsa and remaining 1/4 cup of water; mix well. Spread evenly in bottom of baking dish.
7

Spoon 1/3 cup of cheese mixture down center of each tortilla, top with chicken, and roll up to form enchilada.
8

Place rolled tortillas, seam side down, over salsa mixture in baking dish.
9

Drizzle enchiladas with remaining salsa.
10

Sprinkle with remaining 1/2 cup shredded cheese.
11

Bake at 350° for 20 to 25 minutes our until cheese is melted.