Friday, April 1, 2011

Ranch Chicken Enchiladas

Ranch Chicken Enchiladas

I've been meaning to share this recipe with all of you-- a few of you have already experienced these enchiladas (ahem, Whitney and Jordan) when your little miracles were born. I've adopted this meal to all my new mothers, since these are so frequent these days I thought I needed a standard meal to throw together with no thought. Everyone I've made this meal for has asked for the recipe so here it is! If you like Mexican or Spicy food this dinner will be added to your weekly menu. 


3-5 boneless, skinless chicken breasts
8 oz. sour cream
8 oz. Dry Ranch salad dressing (don't use the salad dressing in the bottle but the dry packet)
10-12 flour tortillas
1/2 jar of salsa
2 cups shredded mexican cheese

Poach your chicken breasts until cooked through. Set aside to cool a bit. While chicken is cooling, mix up the sauce. In a large mixing bowl, combine half of the sour cream and half of the Ranch dressing. In a small bowl, combine the rest of the sour cream and Ranch dressing. Stir both until well combined. Shred or chop (I like to use my food processor here) the cooked chicken and add to the large mixing bowl. Mix well with sauce.

Preheat the oven to 375°. Grease a 9 x 13″ pan. Take one tortilla and top with a little less than 1 tbsp. of the sauce from the small bowl. Spread over the tortilla in an even layer. Add some of the chicken mixture to the center of the tortilla. Top with salsa to taste. Sprinkle with shredded cheese, to taste. Roll up tortilla and place, seam side down, in the prepared baking dish. Repeat with remaining ingredients.

Bake in preheated oven for 25-30 minutes (30 for a crispier tortilla). Allow to cool a few minutes before serving.

Enjoy and you can thank me later!

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