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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oven to 350 degrees F. | 2. 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. | 3. In medium bowl, mix 2 1/2 cups of Monterey Cheese, cilantro, salt, ricotta cheese, chiles, and egg. | 4. 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. | 5. 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. | 6. 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. | 7. Drizzle enchiladas with remaining salsa. Sprinkle with remaining 1/2 cup Monterey Jack Cheese. | 8. Bake 20 to 25 minutes or until cheese is melted. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
taco seasoning	1	package		-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
water	1/2	cup		0.0	0.0	0.0	0.0
chicken breast	1	lb	boneless skinless cut	780.1798	0.0	94.5741	41.9573
monterey jack cheese	3	cups	shredded	-	-	-	-
cilantro	1/3	cup	chopped	1.2267	0.1957	0.1136	0.0277
salt	1/2	teaspoon		-	-	-	-
ricotta cheese	1	container		-	-	-	-
green chilies	1	can	chopped	89.955	21.2744	4.4978	0.4498
egg	1			71.5	0.36	6.28	4.755
chunky salsa	1	jar		1.2267	0.1957	0.1136	0.0277
flour tortilla	1	package		1437.48	238.4668	38.7684	36.6872

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.