Recipe of the Week: Jessica's Cheesy Enchiladas

I created this recipe myself as I was trying to clean out my fridge. It turned out to be AMAZING. So, here it is:

Preheat the oven to 350°

1/2 Cup Salsa (La Victoria Cilantro)

1 Packet Taco Seasoning (McCormick)

Dash of Chili Pepper

1 Diced Tomato

1/8 Cup finely chopped Onion

3 Grilled Chicken Tenders, Diced

Spritz of Lime Juice

Add the appropriate amount of water for the taco seasoning to a sauce pan. Add all the other ingredients and simmer until it thickens.

3/4 Cup Ricotta Cheese

2 Cups Marble Cheddar

Dash 0f Parsley

Dash of Freshly Ground Pepper

Dash of Parmesan Cheese

In a separate bowl combine the cheeses, parsley and pepper. Mix throughly.

Put 1/4 cup of the taco and 1/4 cup of the cheese mixture into a tortilla. Roll it up and put it in about a 8 x 8 pan. Continue to add the mixtures to three more tortillas and roll them up and put them next to the first. Cover the tortillas with any remaining mixture or just add some marble cheddar to the top. Bake at 350° for 15 to 20 minutes or until the cheese and sauce starts bubbling and the enchiladas are heated throughout.