Ingredientes para Chicken And Cheese Enchiladas
- 2 tablespoons taco seasoning
- 1 tablespoon olive oil
- 1/2 cup water
- 2 cups cooked chicken (shredded or chopped)
- 3 cups shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon salt
- 1/2 cup ricotta cheese
- 1/4 cup chopped green chilies (canned)
- 1 large egg
- 1/2 cup chunky salsa (plus additional for drizzling)
- 12 (6-8 inch) flour tortillas
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Cómo preparar Chicken And Cheese Enchiladas
- Preheat oven to 350°F (175°C).
- In a resealable plastic bag, combine 2 tablespoons taco seasoning, 1 tablespoon olive oil, and 1/4 cup water.
- Add 2 cups cooked chicken (shredded or chopped).
- Seal the bag and toss to coat. Refrigerate for at least 30 minutes, or up to 12 hours.
- In a medium bowl, mix 2 1/2 cups shredded Monterey Jack cheese, 1/4 cup chopped cilantro, 1/2 teaspoon salt, 1/2 cup ricotta cheese, 1/4 cup chopped green chiles (canned), and 1 large egg.
- Heat a 10-inch skillet over medium-high heat.
- Add the marinated chicken to the skillet and cook, stirring occasionally, for 5-10 minutes, or until heated through and no longer pink.
- In an ungreased 13x9-inch glass baking dish, combine 1/2 cup salsa and 1/4 cup water. Spread evenly on the bottom of the dish.
- Place approximately 1/3 cup of the cheese mixture down the center of each of 12 corn or flour tortillas (6-8 inch).
- Top with approximately 1/4 cup of the cooked chicken.
- Roll up the tortillas tightly and place seam-down in the prepared baking dish.
- Drizzle the remaining salsa over the enchiladas.
- Sprinkle the remaining 1/2 cup of Monterey Jack cheese over the top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
Nutrition Information (Approximate per serving)
Sodium
57 g
Sugar
19g
Fat
93g
Carbs
11g
