Rolled Enchilada With Chicken

Name: Rolled Enchilada With Chicken
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12 enchiladas
Ingredients: 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

Recipe from El Charro

Adapted by Marian Burros

Updated Oct. 11, 2023

Total Time: 45 minutes
Prep Time: 25 minutes
Cook Time: 20 minutes
Rating: 4(56)
Comments: Read comments

Featured in: EATING WELL

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Ingredients

Yield:12 enchiladas

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

Ingredient Substitution Guide

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Preparation

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