Steps to Prepare Speedy Chicken Cheese Enchilada

Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, chicken cheese enchilada. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Chicken Cheese Enchilada is one of the most favored of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. Chicken Cheese Enchilada is something which I’ve loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can have chicken cheese enchilada using 12 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Cheese Enchilada:

1. Take 1 packages taco seasoning
2. Take 1 tbsp olive oil
3. Get 1/2 cup water
4. Take 1 lb boneless skinless chicken breast
5. Make ready 3 cup shredded pepper jack cheese
6. Make ready 1/3 cup fresh chopped cilantro
7. Prepare 1/2 tsp salt
8. Make ready 4 1/2 oz chopped green chiles
9. Get 15 oz ricotta cheese
10. Make ready 1 each egg
11. Get 12 each flour tortillas
12. Make ready 16 oz salsa

Instructions to make Chicken Cheese Enchilada:

1. Boil chicken in slow cooker on low for 6 to 8 hours until done, and then shed into tiny pieces.
2. In resealable food storage bag, combine taco seasoning, oil, and1/4 cup of water. Seal bag and mix well.
3. Add chicken pieces to taco seasoning mixture and turn to mix. Refrigerate 5 minutes up to 12 hours.
4. Preheat oven to 350°.
5. In medium bowl, combine 2 1/2 cups of shredded cheese, cilantro, salt, ricotta cheese, chiles, and egg; mix well.
6. In ungreased 13x9 glass baking dish, combine 1/2 cup of salsa and remaining 1/4 cup of water; mix well. Spread evenly in bottom of baking dish.
7. Spoon 1/3 cup of cheese mixture down center of each tortilla, top with chicken, and roll up to form enchilada.
8. Place rolled tortillas, seam side down, over salsa mixture in baking dish.
9. Drizzle enchiladas with remaining salsa.
10. Sprinkle with remaining 1/2 cup shredded cheese.
11. Bake at 350° for 20 to 25 minutes our until cheese is melted.

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