Thursday, March 1, 2012

Chicken Ranch Enchiladas

I am really trying hard to cook more lately, so the other night, I turned to one of my favorite food blogs, Annie's Eats, for inspiration. I found a recipe for a Chicken Ranch Enchilada that she calls Benchiladas (in honor of her husband!) I am a horribly picky eater, so finding recipes that I like is pretty difficult. I don't like traditional enchilada red sauce, so this recipe seemed like a great alternative.

Mike and I both really enjoyed it. I halved the recipe so that it wouldn't make quite so much. We still had leftovers for the next day and it tasted just as good warmed up.


Chicken Ranch Enchiladas Source: Annie's Eats
Ingredients:
4-6 boneless, skinless chicken breasts
8 oz. reduced fat sour cream
8 oz. Ranch salad dressing
flour tortillas (10-15)
jar of salsa
shredded mexican cheese (I usually use close to 4 cups, I love cheese!)

Directions:
1. Cook chicken breasts by preferred cooking method until cooked through. (I actually was lazy and bought Tyson's grilled and ready chicken breasts so all that I had to do was warm them up. Judge away, but cooking time is hard to find with a 1 year old so I'll do anything to make it quicker!) Set aside to cool a bit.
2. 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 the cooked chicken and add to the large mixing bowl. Mix well with sauce.
3. Preheat the oven to 375°. Grease a 9 x 13″ pan (and possibly another, smaller pan if needed). 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 (usually makes 10-15 enchiladas).
4. Bake in preheated oven for 25-30 minutes (30 for a crispier tortilla). Allow to cool a few minutes before serving.
 

This will definitely be one of our go-to recipes now!

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4 comments:

  1. These look absolutely delicious!! Thanks for sharing

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  2. OMG! These look so good! I'm not sure my husband will like them with all the ranch and sour cream (he's not a cream guy) but I will definitely make them! Thanks for linking up!

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  3. I love anything Mexican! I will be trying these once it cools down enough to use the oven again.

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  4. These look great! We LOVE Mexican food here and my husband was just telling me how I haven't made enchiladas in a while. These look easy and have a few ingredients so that's great for us moms!

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