Sunday, November 16, 2014
Ranch Chicken Enchiladas
It wasn't too long ago when I had realized I had never had a "real enchilada"- meaning one from a Mexican restaurant. Sure, I've been making them at home for a few years, but I had never gotten them out. We went out a couple weeks ago and I ordered enchiladas and I can honestly say... I prefer my own. There. I said it. I just love the fun varieties and versions that you can make at home! There are many foods that I find are just as good if not better out, but not enchiladas.
This version in particular was deliciously easy. Mix some of this with some of that and TA-DA... you have a delicious and easy meal. I can't wait to have these again.
Source: Heavily adapted from The Recipe Critic
Yields 6 enchiladas
Tortillas (I like the half corn/half flour ones)
2 cups cooked, diced, chicken (rotisserie works great)
3/4 cup salsa
1/2 cup ranch salad dressing
1 1/2 cups cheddar cheese
1- Preheat the oven to 350.
2- In a bowl mix the salsa and ranch. Spread a little bit onto the bottom of a baking dish.
3- Take a tortilla. Spoon about 1 heaping tbsp of the sauce mixture onto the tortilla and spread. Top with chicken and cheese. Roll up and place seam down in the baking dish.
4- Repeat until all enchiladas are full.
5- Pour remaining sauce over top and top with additional shredded cheese.
6- Bake, covered, for 20 minutes. Uncover and bake an additional 5-10 minutes, until all cheese is melted and edges golden.
7- Top with green onions and lightly drizzle with additional ranch dressing.