Cheesy Chicken Enchiladas with Green Sauce

Ingredients

• 4 bone in chicken breasts (about 1 1/2 lbs.)
• 1 1/2 cups Salsa Verde
• 12 6'' corn tortillas
• 3/4 cup part skim Ricotta cheese
• 3/4 cup shredded Monterey Jack or Mexican cheese blend
• 1/2 cup chopped cilantro

Directions

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 15-20 minutes. Transfer the chicken to a cutting board. When cool enough to handle, remove the skin and bones and discard; shred the chicken.
2. Spray a 13''X by 9'' 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 cheese.
4. Fold two opposite sides of the tortilla over to enclose the filling. Place, seam side down, in the prepared baking dish. Repeat with remaining tortillas.
5. Pour any remaining salsa over the enchiladas and sprinkle evenly with the remaining cheese.
6. 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 cilantro and serve.