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Bake-Off® Contest 40, 2002
Tavernier, Florida

Chicken Cheese Enchiladas

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

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  • prep time 15 min
  • total time 40 min
  • ingredients 12
  • servings 6
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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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.