Chicken and Cheese Enchiladas
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 2 grilled boneless skinless chicken breasts
- 1 (500 ml) package ricotta cheese
- 8 large flour tortillas
- 2 cups of medium salsa
- 2 cups colby cheese (or your favorite)
- 1⁄4 cup green onion
- 1⁄4 cup green pepper
- 1⁄4 cup cilantro
- 1⁄4 cup black olives
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
directions
- Grill chicken breasts and allow to cool then cube it or shred it.
- In a large bowl, combine Ricotta Cheese, 1/2 cup of the salsa, chicken, green onions, green peppers, cilanto, black olives, salt and pepper and 1/2 cup of the cheese. Stir well and if you prefer to make ahead, put it in the fridge until ready to use.
- Lightly grease a rectangle glass dish.
- In the center of each tortilla, spoon about 3 heaping tablespoonfuls and roll.
- Arrange in dish by laying them side by side.
- Spoon over the rest of the salsa and top with remaining cheese.
- Bake in a 375 degree oven until cheese is bubbling, about 20 minutes.
- Allow to cool for a few minutes and serve with sour cream.
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