Rolled Enchilada With Chicken

• 4 large whole chicken breasts, skinned, boned
• 1 1/2 cups hot chicken broth
• 6 ounces part-skim milk mozzarella cheese, shredded
• 6 ounces part-skim ricotta
• 12 corn tortillas
• 1 1/2 cups salsa de chili Colorado
• 1 cup chopped green onion

1. Cook chicken breasts in water to cover, simmering until breasts are done, 10 to 15 minutes.
2. Drain, cool and shred meat; divide into 12 equal portions.
3. Heat chicken broth to boiling.
4. Preheat oven to 350 degrees.
5. Meanwhile, mix mozzarella with ricotta
6. Dip each tortilla in hot chicken broth.
7. Drain and spread one side with one tablespoon of salsa.
8. Arrange chicken in strip in middle of tortilla and roll.
9. Place seam side down in baking dish.
10. Repeat with each tortilla and spoon salsa over top of enchiladas, covering well.
11. Sprinkle cheese mixture over top of enchiladas and bake for about 10 minutes, until bubble.
12. Serve with chopped green onion.

chicken breasts, chicken broth, mozzarella cheese, ricotta, corn tortillas, salsa de chili colorado, green onion

Taken from cooking.nytimes.com/recipes/7815 (may not work)