Cheesy Chicken Enchiladas
I wasn’t going to post this update simply because I didn’t get a single good photo, however these are just too good! I saw these on Annie’s Eats and I knew I just had to try them. I am always trying new enchilada recipes hoping that they will be close to my favorite Mexican restaurant’s enchiladas. While these aren’t close they sure are tasty. It will definitely satisfy an enchilada craving J. While I was making these enchiladas I didn’t pay close attention to the assembly, so mine is a bit different, but they were still very good.
4-6 boneless, skinless chicken breasts (I used leftover chicken from a roasted chicken I made the day before.)
8 oz. reduced fat sour cream
8 oz. Ranch salad dressing
flour tortillas (10-15)
jar of salsa
shredded mexican cheese ( I used about 3-4 cups)
Cook chicken, cool and shred. In a large bowl combine ½ of the sour cream and ½ of the ranch. In a smaller bowl combine the remaining sour cream and ranch. Combine both mixtures well. Add the shredded chicken to the larger bowl and mix well.
Preheat the oven to 375, and grease a 9×13 pan. To assemble the enchiladas spread about 1 Tbsp of sauce from the small bowl evenly over the tortilla, add some of the chicken mixture, and roll placing seam side down in the pan. Repeat with the remaining tortillas. When all enchiladas are assembled top tortillas with salsa and then cheese. Bake in a preheated oven for 20-25 minutes.
Source: Adapted from Annie’s Eats