- 1 (1.25 ounce) package Old El Paso® Taco Seasoning Mix
- 1 tablespoon olive oil
- 1/2 cup water
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces or strips
- 3 cups shredded Monterey Jack cheese
- 1/3 cup chopped fresh cilantro
- 1/2 teaspoon salt
- 1 (15 ounce) container ricotta cheese
- 1 (4.5 ounce) can Old El Paso® Chopped Green Chiles
- 1 egg
- 1 (16 ounce) jar Old El Paso® Thick 'n Chunky Salsa
- 1 (10.5 ounce) package Old El Paso® Flour Tortillas for Soft Tacos & Fajitas
- Heat oven to 350 degrees F. In resealable food storage plastic bag, combine taco seasoning mix, oil and 1/4 cup of the water; seal bag and mix well. Add chicken pieces; turn to mix. Refrigerate 5 minutes or up to 12 hours.
- In medium bowl, combine 2 1/2 cups of the Monterey Jack cheese, cilantro, salt, ricotta cheese, chiles and egg; mix well.
- Heat large nonstick 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.
- In ungreased 13×9-inch (3-quart) glass baking dish, combine 1/2 cup of the salsa and remaining 1/4 cup water; mix well. Spread evenly in bottom of baking dish. 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. Drizzle enchiladas with remaining salsa. Sprinkle with remaining 1/2 cup Monterey Jack cheese.
- Bake at 350 degrees F for 20 to 25 minutes or until cheese is melted.