CHICKEN AND CHEESE ENCHILADAS
A little different version of a family favorite. Whenever we grill or smoke chicken I always request that my husband do a little extra, so that there is enough to make chicken enchiladas the next night.
Provided by TheGrumpyChef
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees F.
- In resealable plastic bag, mix taco seasoning, oil and 1/4 cup of water. Add chicken pieces; turn to mix. Refrigerate up to 12 hours.
- In medium bowl, mix 2 1/2 cups of Monterey Cheese, cilantro, salt, ricotta cheese, chiles, and egg.
- Heat 10-inch 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.
- In ungreased 13x9-inch glass baking dish, mix 1/2 cup of the salsa and remaining 1/4 cup water. 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.
- Bake 20 to 25 minutes or until cheese is melted.
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Dash Usman
[email protected]I'm not a fan of chicken enchiladas, but I decided to give this recipe a try. I was pleasantly surprised! The enchiladas were very flavorful and cheesy. I will definitely be making these again.
Mohammed Kamil
[email protected]These enchiladas were delicious! I especially liked the combination of the chicken and cheese. I will definitely be making these again.
Yasin KUNDI
[email protected]I followed the recipe exactly, but my enchiladas turned out dry. I think I might have overcooked them. I'll try again next time and cook them for a shorter amount of time.
Adesina oladimeji
[email protected]These enchiladas were a bit too spicy for my taste, but my husband loved them. I think next time I'll use a milder green chili sauce.
Ghostly44nerdy YTV
[email protected]I've made these enchiladas several times now, and they're always a hit with my family. I love that I can make them ahead of time and then just pop them in the oven when I'm ready to serve.
Mr Ashik
[email protected]These enchiladas were easy to make and turned out great! I used a store-bought green chili sauce to save time, and it worked perfectly. I also added some black beans and corn to the filling for extra flavor.
Stulu
[email protected]I'm not a fan of chicken enchiladas, but I decided to give this recipe a try. I was pleasantly surprised! The enchiladas were very flavorful and cheesy. I will definitely be making these again.
Njabulo Zwane
[email protected]These enchiladas were delicious! I especially liked the combination of the chicken and cheese. I will definitely be making these again.
Nosike William
[email protected]I followed the recipe exactly, but my enchiladas turned out dry. I think I might have overcooked them. I'll try again next time and cook them for a shorter amount of time.
Udodi Dike
[email protected]These enchiladas were a bit too spicy for my taste, but my husband loved them. I think next time I'll use a milder green chili sauce.
Bahdur Ali
[email protected]I've made these enchiladas several times now, and they're always a hit with my family. I love that I can make them ahead of time and then just pop them in the oven when I'm ready to serve.
Zakir Talukder
[email protected]These enchiladas were easy to make and turned out great! I used a store-bought green chili sauce to save time, and it worked perfectly. I also added some black beans and corn to the filling for extra flavor.
Mhr Ahsan
[email protected]I'm not a fan of chicken enchiladas, but I decided to give this recipe a try. I was pleasantly surprised! The enchiladas were very flavorful and cheesy. I will definitely be making these again.
Om Kumar roy
[email protected]These enchiladas were delicious! I especially liked the combination of the chicken and cheese. I will definitely be making these again.
Damien Davis
[email protected]I followed the recipe exactly, but my enchiladas turned out dry. I think I might have overcooked them. I'll try again next time and cook them for a shorter amount of time.
Himal Sunar
[email protected]These enchiladas were a bit too spicy for my taste, but my husband loved them. I think next time I'll use a milder green chili sauce.
Arjun More ha
[email protected]I've made these enchiladas several times now, and they're always a crowd-pleaser. I love that I can make them ahead of time and then just pop them in the oven when I'm ready to serve.
Somto Nwankwo
[email protected]These enchiladas were easy to make and turned out great! I used rotisserie chicken to save time, and it worked perfectly. I also added some black beans and corn to the filling for extra flavor.
Daniel Cullen
[email protected]I'm not a huge fan of enchiladas, but these were surprisingly good! The chicken was tender and juicy, and the cheese was melted and gooey. I especially liked the green chili sauce.
Ayanna Brown
[email protected]These chicken and cheese enchiladas were a hit with my family! The filling was flavorful and cheesy, and the enchiladas were perfectly crispy. I will definitely be making these again.