Chicken Enchiladas 3

Course : Enchiladas
Serves: 6
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Ingredients:

1 1/2 Cups chicken -- cooked and shredded
2 Tablespoons diced green chiles
1/2 Pound Ricotta cheese
1 Whole egg -- slightly beaten
1 Cup Green Onions, Chopped -- Stems And Tops
1 Cup Jack cheese -- shredded
8 Whole flour tortillas
1 Can enchilada sauce -- (16 ounce)
1/2 Cup Cheddar cheese -- shredded
 

Preparation / Directions:

In a medium size bowl combine chicken, Ricotta and Jack cheeses, chiles, egg and onion. Wrap tortillas in a paper towel. Microwave at high (100%) until pliable, 45 seconds to 1 minute. Place filling in tortillas and rol= l, jelly roll fashion. Pour half the enchilada sauce in the bottom of a 2 quart oblong baking dish. Place enchiladas in dish and pour remaining sauce over top. Cover with wax paper. Microwave at high (100%) until heated through, 8 to 10 minutes. Sprinkle with Cheddar cheese. Microwave at high (100%) until cheese is melted, 1 to 2 minutes. Makes 6 servings.


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