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Chicken Enchiladas


INGREDIENTS:

1 1/2 c Chicken; cooked and shredded
2 tb Diced green chiles
1/2 lb Ricotta cheese
1 Egg; slightly beaten
1 c Green Onions; Chopped, Stems
-And Tops
1 c Jack cheese; shredded
8 Flour tortillas
1 cn Enchilada sauce; (16 ounce)
1/2 c Cheddar cheese; shredded
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 roll, 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.