We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Chicken Cheese Enchiladas

(100)
  8 reviews
  • 15 min prep time
  • 40 min total time
  • 12 ingredients
  • 6 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

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

Bake-Off® Contest 40, 2002
Barbie Lee
Tavernier, Florida

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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/6 of Recipe
Calories
630
Calories from Fat
300
% Daily Value
Total Fat
33g
51%
Saturated Fat
17g
85%
Cholesterol
150mg
50%
Sodium
2160mg
90%
Total Carbohydrate
40g
13%
Dietary Fiber
2g
8%
Sugars
6g
6%
Protein
44g
44%
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
15%
15%
Calcium
80%
80%
Iron
25%
25%
Exchanges:
2 1/2 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved