Cheesy chicken enchiladas with green sauce

Total Time
25 min
5 min
20 min
It doesn’t get much easier or more satisfying: hearty enchiladas in under 30 minutes. Boiling the chicken makes it moist and tender and easy to shred. As a shortcut, you can use leftover cooked chicken or buy it from the deli counter. Dipping the tortillas in salsa before rolling them allows the liquid from the salsa to absorb into the tortillas when cooked and infuses them with spicy flavor. If your microwave isn’t large enough to hold the baking dish on its turntable, simply remove the turntable and turn the dish once during the cooking time. Serve this expedited entrée with side of steamed mixed veggies.


Uncooked boneless skinless chicken breast

2 pound(s)


1½ cup(s), verde variety, medium or hot

Corn tortilla

12 tortilla(s), medium

Part skim ricotta cheese

¾ cup(s)

Reduced fat shredded Monterey Jack cheese

¾ cup(s)


½ cup(s), fresh, coarsely chopped


  1. Place the chicken in a large deep skillet. Add enough water to cover and bring to a boil over medium-high heat. Reduce the heat and simmer 15 minutes. Transfer the chicken to a cutting board. When cool enough to handle, shred the chicken.
  2. Spray a 9 x 13-inch baking dish with nonstick spray.
  3. Put the salsa in a large shallow bowl or pie plate. Dip both sides of 1 tortilla in the salsa. Top the tortilla with about 1/4 cup of the shredded chicken, 1 tablespoon of the ricotta, and 1/2 tablespoon of the Monterey Jack. Fold two opposite sides of the tortilla over to enclose the filling. Place, seam side down, in the prepared baking dish. Repeat.
  4. Pour any remaining salsa over the enchiladas and sprinkle evenly with the remaining Monterey Jack. Cover with plastic wrap and vent one corner. Microwave on High until the cheese is melted and the enchiladas are heated through, about 5 minutes. Sprinkle with the cilantro.
  5. Serving size: 2 enchiladas