Chicken Cheese Enchiladas

I love enchiladas! If you did not know that, then go here and here for two more yummy recipes. I received the Feb/March issue of the Pillsbury Classic Cookbook in the mail a few weeks ago (you know, the little ones you see while standing in the grocery check out). They had an interesting recipe for enchilada's and that just got my giddy up completely. I made it tonight and my man gave it an 8.5 out of 10. It's a keeper! I have a hard time following a recipe to it's exact directions, so I am copying it the way I made it. If you want the original, just email me. I don't think there would be that much difference.

Chicken Cheese Enchiladas

1/2 package taco seasoning
1/4 cup water
1 lb. boneless skinless chicken, cooked, cut into small bit size pieces
3 cups monterey jack cheese
1/3 cup chopped fresh cilantro
1/2 tsp. salt
1 container (15 oz.) ricotta cheese
1 can chopped green chiles
1 egg
1 jar of your favorite salsa (16 oz.) or homemade
1 package of tortillas (12 corn or flour - I used corn)

Heat oven to 350. Cook chicken and then cut into small bite size pieces. Mix in some of the water from cooking (chicken broth so to say) and half of the taco seasoning package. Stick this in the fridge while you prepare the cheese mixture or for about ten minutes (this lets the spices set in a little).

In a medium size mixing bowl, mix 2 1/2 cups of the monterey jack cheese, the cilantro, salt, ricotta cheese, chiles and egg.

In an ungreased 13x9 inch glass baking dish, mix 1/2 cup of the salsa and 1/4 cup water. Spread evenly in bottom of baking dish. Spoon cheese mixture down the center of each tortilla. Top with chicken; roll up; place seam side down over salsa mixture in the baking dish. Drizzle enchiladas with remaining salsa; sprinkle the remaining monterey jack cheese generously.
Notes: I used the small corn tortillas. I have always browned them first, like here (but lately I have been using Pam, not butter or margarine, and they turn out just as good). Browning makes them that much better. My corn ones flaked a little this time because I did not have enough salsa in the jar as I had thought (yep, it was yesterday's snack).