Italian Chicken Enchiladas

40 ounces seasoned pre-cooked chicken, cut into small strips
3 pounds ricotta cheese
5 heaping tablespoons hot diced frozen green chiles
4 tablespoons hot sauce
1 tablespoon black pepper
2 teaspoons granulated salt
Whole wheat tortillas
Marinara sauce
Grated Cheddar cheese

Mix together first six ingredients. Place an eight-ounce scoop of mixture into large whole wheat tortilla, spreading mixture from end to end. Roll tortilla around prepared filling.

Heat oven to 375 degrees F.

Pour marinara sauce into bottom of glass casserole dish. Put rolled enchiladas on top of sauce. Top enchiladas with more sauce, enough to nearly cover them. Top with grated cheese to taste. Bake for 45 minutes.

Let stand five minutes before serving.