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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Khemraj Magar
[email protected]These enchiladas were very easy to make and they turned out great! I used a store-bought enchilada sauce and it worked perfectly. The chicken was tender and juicy, and the cheese was melted and gooey. I will definitely be making these again.
DEMONZ
[email protected]These enchiladas were a bit too spicy for my taste, but they were still very good. I used a mild salsa instead of a medium salsa and they were still plenty spicy. I will definitely be making these again, but I will use a milder salsa next time.
Gcebile Mhlanga
[email protected]These enchiladas were easy to make and turned out great! The chicken was tender and juicy, and the cheese was melted and gooey. The sauce was also very good. I will definitely be making these again.
Nolan Anderson
[email protected]These enchiladas were delicious! The chicken was tender and juicy, and the cheese was melted and gooey. The sauce was flavorful and had just the right amount of spice. I will definitely be making these again.
George Raatz
[email protected]These enchiladas were a bit too cheesy for my taste, but they were still very good. I used a reduced-fat cheese and it helped to cut down on the calories. I will definitely be making these again, but I will use less cheese next time.
Samantha Aguilar
[email protected]These enchiladas were very easy to make and they turned out great! I used a store-bought enchilada sauce and it worked perfectly. The chicken was tender and juicy, and the cheese was melted and gooey. I will definitely be making these again.
Rj Roni
[email protected]These enchiladas were a bit too spicy for my taste, but they were still very good. I used a mild salsa instead of a medium salsa and they were still plenty spicy. I will definitely be making these again, but I will use a milder salsa next time.
Daniel Tsehlani
[email protected]These enchiladas were easy to make and turned out great! The chicken was tender and juicy, and the cheese was melted and gooey. The sauce was also very good. I will definitely be making these again.
Rai Yasir
[email protected]These enchiladas were delicious! The chicken was tender and juicy, and the cheese was melted and gooey. The sauce was flavorful and had just the right amount of spice. I will definitely be making these again.
Stacy Lynn
[email protected]These enchiladas were a bit too cheesy for my taste, but they were still very good. I used a reduced-fat cheese and it helped to cut down on the calories. I will definitely be making these again, but I will use less cheese next time.
MR.DAWIZE DAWIZE
[email protected]These enchiladas were very easy to make and they turned out great! I used a store-bought enchilada sauce and it worked perfectly. The chicken was tender and juicy, and the cheese was melted and gooey. I will definitely be making these again.
Sardar Tasir
[email protected]These enchiladas were a bit too spicy for my taste, but they were still very good. I used a mild salsa instead of a medium salsa and they were still plenty spicy. I will definitely be making these again, but I will use a milder salsa next time.
Kwanele Mgxabhayi
[email protected]I made these enchiladas with ground beef instead of chicken and they were delicious! The beef was browned and flavorful, and the cheese was melted and gooey. The sauce was also very good. I will definitely be making these again.
Nuh Siraj
[email protected]These enchiladas were just okay. The chicken was a bit dry and the sauce was bland. I think I will try a different recipe next time.
Shiragha Mansour
[email protected]These enchiladas were easy to make and turned out great! I used rotisserie chicken to save time and they were still delicious. I will definitely be making these again.
Favour Ojo
[email protected]I made these enchiladas for a potluck and they were a huge success! Everyone loved them and asked for the recipe. I will definitely be making these again.
evangeline ego
[email protected]These enchiladas were a hit with my family! The chicken was tender and juicy, and the cheese was melted and gooey. The sauce was flavorful and had just the right amount of spice. I will definitely be making these again.