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