Wednesday, July 1, 2009

Chicken Enchiladas

My friend Rachael gave me the recipe for these creamy, delicious enchiladas.

1 1/2 lbs chicken, cooked and shredded
taco seasoning
3 cups monterey jack cheese
1/3 -1/2 bunch cilantro
15 oz ricotta cheese
1 can green chilies
1 egg
1 16 oz jar salsa
1 large can green enchilada sauce
Flour tortillas
Season chicken with taco seasoning. Combine jack cheese, cilantro, ricotta cheese, chilies, egg and salsa. Add seasoned chicken.
Spread up to half of the enchilada sauce on the bottom of a 9x13 inch pan. Roll up tortillas with cheese and chicken mixture. Top with remaining enchilada sauce. Bake at 350 degrees 35 minutes or until hot and bubbly. Top with extra cheese, if desired.

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