Lunch: Chicken Cheese Enchiladas

Boring chicken breasts? Guess again! This chicken got wrapped and rolled in tasty favorites.

This recipe includes fertility superfoods such as:

Chicken Breast

Health and fertility benefits of Chicken Cheese Enchiladas

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen

Ingredients

1 (1-oz.) pkg. Old El Paso™ Taco Seasoning Mix
1 tablespoon olive oil
1/2 cup water
1 lb. boneless skinless chicken breasts, cut into bite-sized pieces or strips
12 oz. (3 cups) shredded Monterey Jack cheese
1/3 cup chopped fresh cilantro
1/2 teaspoon salt
1 (15-oz.) container ricotta cheese
1 (4.5-oz.) can Old El Paso™ Chopped Green Chiles
1 egg
1 (16-oz.) jar Old El Paso™ Thick 'n Chunky Salsa
1 (10.5-oz.) pkg. (12 tortillas) Old El Paso™ Flour Tortillas for Soft Tacos & Fajitas

Instructions

Heat oven to 350 °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 13x9-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 °F. for 20 to 25 minutes or until cheese is melted.

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