Chicken-Cheese Enchiladas

• 4 skinned and boned chicken breast halves
• 2 (16 oz.) cans Mexican-style stewed tomatoes or 2 (16 oz.) jars salsa
• 1 (8 oz.) jar taco sauce
• 1 (4.5 oz.) can chopped green chiles
• 1 (8 oz.) container Ricotta cheese
• 12 oz. shredded Monterey Jack cheese
• 12 oz. shredded Cheddar cheese
• 10 (approximately) flour tortillas

1. Cook chicken until tender (any method).
2. Cool and tear into bite-size pieces.
3. Combine next 3 ingredients in bowl.
4. In each flour tortilla, place 3 tablespoons tomato mixture, about 1/4 cup chicken, 3 tablespoons Ricotta cheese, sprinkle of Monterey Jack cheese and sprinkle of Cheddar cheese.
5. Fold tortilla over and place seam down in 9 x 13-inch dish.
6. Pour remaining tomato mixture over all the enchiladas and sprinkle more of both cheeses on top.
7. Bake at 350u0b0 for 20 minutes until bubbly.

chicken, tomatoes, taco sauce, green chiles, ricotta cheese, shredded monterey jack cheese, cheddar cheese, flour tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=8408 (may not work)