Chicken Cheese Enchiladas

Boring chicken breasts? Guess again! This chicken got wrapped and rolled in tasty favorites.

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Servings 6

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( 253 ) Ratings

253 Ratings

5 Stars

4 Stars 17%

3 Stars

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1 Stars

Member Reviews ( 8 )

9ae21a66-8312-4d32-b5ce-3dd6cc7d5f43

Bake-Off® Contest 40, 2002

Barbie Lee

Tavernier, Florida

ingredients 12
Prep Time 15 min
Total Time 40 min

Ingredients

1: (1-oz.) pkg. Old El Paso® Taco Seasoning Mix

1: tablespoon olive oil

: 1/2 cup water

1: lb. boneless skinless chicken breasts, cut into bite-sized pieces or strips

12: oz. (3 cups) shredded Monterey Jack cheese

1/3: cup chopped fresh cilantro

1/2: teaspoon salt

1: (15-oz.) container ricotta cheese

1: (4.5-oz.) can Old El Paso® Chopped Green Chiles

1: egg

1: (16-oz.) jar Old El Paso® Thick 'n Chunky Salsa

1: (10.5-oz.) pkg. (12 tortillas) Old El Paso® Flour Tortillas for Soft Tacos & Fajitas

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Directions

1 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; turn to mix. Refrigerate 5 minutes or up to 12 hours.
2 In medium bowl, combine 2 1/2 cups of the Monterey Jack cheese, cilantro, salt, ricotta cheese, chiles and egg; mix well.
3 Heat large nonstick 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.
4 In ungreased 13x9-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 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.
5 Bake at 350°F. for 20 to 25 minutes or until cheese is melted.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/6 of Recipe

Calories: 630
Calories from Fat: 300),

% Daily Value

Total Fat: 33g; 33%
(Saturated Fat 17g, 17% ),
Cholesterol: 150mg; 150%;
Sodium: 2160mg; 2160%;
Total Carbohydrate: 40g; 40%
(Dietary Fiber 2g 2% Sugars 6g 6% ),
Protein: 44g; 44%

% Daily Value*:

Vitamin A: 40%;
Vitamin C: 15%;
Calcium: 80%;
Iron: 25%;

Exchanges:

2 1/2 Starch; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

tam369

report Posted Jan. 27, 2010 7:10 PM

Great! I make enchiladas often, this recipe is one of the best. I think it was the ricotta cheese. The only thing I added was a little cumin, and I didn't use a full 3 cups of cheese. This is a keeper!

klange82

report Posted Sep. 26, 2009 6:32 PM

I thought these enchiladas were very creamy, cheesy and good!

erica1173

report Posted Sep. 9, 2009 12:46 PM

this recipe is a must try.

Crystal7

report Posted Feb. 26, 2008 11:28 AM

This was very good. However, I recommend that you make them the day before you actually eat them. When you first make them, the taste of the cilantro is very strong.

KMC12

report Posted Feb. 8, 2008 1:28 PM

Not bad. Needed spicing up.