A delightful twist on the classic enchiladas, this recipe combines tender chicken with a creamy cheese filling, all baked to perfection.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and helps achieve the perfect texture.
In a bowl, mix the taco seasoning with a splash of water to create a marinade. Coat the chicken breasts in the marinade.
Letting the chicken marinate for a while enhances its flavor.
Cook the marinated chicken in a skillet over medium heat until fully cooked, then shred it into bite-sized pieces.
Shredding the chicken while warm makes it easier to handle.
In a mixing bowl, combine the ricotta cheese, 2 cups of Monterey Jack cheese, diced green chilies, chopped cilantro, and the egg.
Mix thoroughly to ensure an even distribution of flavors.
Spread a thin layer of salsa on the bottom of a baking dish.
This prevents the tortillas from sticking and adds flavor.
Fill each tortilla with a portion of the cheese mixture and shredded chicken, then roll them up and place them seam-side down in the baking dish.
Don't overfill the tortillas to avoid spillage.
Top the enchiladas with the remaining salsa and sprinkle with the remaining Monterey Jack cheese.
Ensure even coverage for a delicious cheesy crust.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Let the dish rest for a few minutes before serving to set the filling.
Serve the enchiladas warm, garnished with extra cilantro if desired.
Pair with a fresh salad or rice for a complete meal.
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