Ingredients:

1 envelope (1.25-oz. size) taco seasoning mix
1 tablespoon olive oil
1/2 cup water
1 pound boneless skinless chicken breasts, cut into bite-sized pieces or strips
3 cups shredded Monterey Jack cheese
1/3 cup chopped fresh cilantro
1/2 teaspoon salt
1 container (15-oz. size) ricotta cheese
1 can (4.5-oz. size) chopped green chiles
1 egg
1 jar (16-oz. size) salsa
12 flour tortillas (taco size)

Directions:

Heat oven to 350F. 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 13×9-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 350F. for 20 to 25 minutes or until cheese is melted.