Chicken Ranch Enchiladas
I got this chicken ranch enchiladas recipe from my cousin and now this is my favorite dish. The ranch dressing mix adds a nice flavor.
- Preparation:
- Cooking:
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Ingredients
- ¼cup butter
- 4skinless, boneless chicken breast halves - cut into 1/2 inch cubes
- 1(10.75 ounce) can condensed cream of chicken soup
- 1(16 ounce) container sour cream
- 1(4.5 ounce) can chopped green chilies
- 1(1 ounce) package ranch dressing mix
- 10(8 inch) flour tortillas
- 2cups shredded Mexican cheese blend
Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).Step 2
Melt butter in a large skillet over medium-high heat. Stir in chicken and cook until no longer pink in the center, about 7 minutes. Whisk together condensed cream of chicken soup, sour cream, chiles, and ranch dressing in a bowl; spread a thin layer of the mixture into a 9x13-inch baking dish.Step 3
Spoon about 2 tablespoons of sauce into each tortilla; divide the chicken among the tortillas and sprinkle with 3/4 of the cheese. Roll the tortillas into cylinders and place seam-side-down into the baking dish. Pour the remaining sauce over the enchiladas and cover the dish with aluminum foil.Step 4
Bake in the preheated oven until hot, about 35 minutes. Remove the foil and sprinkle with the remaining cheese. Return to the oven and cook a few more minutes until the cheese melts.