Chicken And Cheese Enchiladas

• 1 (1 1/4 ounce) package taco seasoning
• 1 tablespoon olive oil
• 1/2 cup water
• 1 lb boneless skinless chicken breast, cut into bite-size pieces
• 3 cups shredded monterey jack cheese
• 1/3 cup chopped fresh cilantro
• 1/2 teaspoon salt
• 1 (15 ounce) container ricotta cheese
• 1 (4 1/2 ounce) can chopped green chilies
• 1 egg
• 1 (16 ounce) jar chunky salsa
• 1 (10 1/2 ounce) package 6-inch flour tortillas

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.

taco seasoning, olive oil, water, chicken breast, shredded monterey jack cheese, fresh cilantro, salt, ricotta cheese, green chilies, egg, chunky salsa, flour tortillas

Taken from www.food.com/recipe/chicken-and-cheese-enchiladas-289050 (may not work)