Wednesday, May 1, 2013

Ranch Chicken Enchiladas

Afternoon! Well, after MUCH trial and error, I have settled on a new look for the page. Like it? I sure hope so, cause I'm not changing it again!

I liked how it looked before, but I was finding it a bit dark and heavy. I wanted to simplify and lighten things up. My first look didn't go over too well. It was very basic and simple, and people found it cold and lacking any personality. The next one I tried didn't stay up long once my Mother referred to the background as 'Obnoxiously Fun-house  (I liked it, but there kind of was a lot going on).

I tried a ton of different backgrounds and layout, fonts and colors, but in the end I went back to the stars and stripes since most people preferred that, and just changed the layout a bit, lightened things up and messed with fonts and sizes.

Unfortunately Blogger doesn't offer much in the way of Patriotic Backgrounds, so my options were extremely limited. When I tried using outside backgrounds, they wouldn't show up, so aside from hiring a web design company to come in and re-do the site (which I looked into...they START at $700 and go up to $2,000...yeah, I'm good), I worked with what I had. Maybe someday I'll hire someone, though I can't see myself EVER wanting to spend that much money to re-do a website. Unless I become the Navy version of The Pioneer Woman and make millions, which I just do not  see happening!

Ok guys, have a great day! I'll see ya back here tomorrow!

Oh, and as I was going back through past posts to change the font color (I haven't done them all yet, but I'm getting there), I decided to start posting a '1 Year Ago Today...2 Years Ago Today...and share what was posted on that day. I'll post that at the bottom of each post starting today. This gives me a chance to make sure past posts are formatted correctly, and to share stuff that was posted a long time ago!


'Ranch Chicken Enchiladas'
Source: Adapted from The Recipe Critic


1 rotisserie chicken, shredded
1 tablespoon water
1/2 package taco seasoning
1/2 package ranch dressing mix
1/2 cup bottled ranch
1/2 cup salsa
2 cups shredded cheddar cheese
1 package white flour tortillas


1. Heat oven to 350. In a large bowl mix the shredded chicken with the water, dry taco seasoning and dry ranch dressing mix (use as much or as little as you prefer...I used about half of each packet). Heat in the microwave for 20-30 seconds.

2. In a small bowl, mix the 1/2 cup of bottled ranch and 1/2 salsa. Spread a very thin layer of this mixture along the bottom of a greased 9x13 baking dish.

3. Start assembling the enchiladas by putting 1-2 tablespoons of the bottled ranch and salsa mixture down the center of each tortilla. Top with shredded chicken and sprinkle with shredded cheese and roll it up.

4. Line up the enchiladas seam side down and sprinkle heavily with the cheddar cheese.  Bake for 30 minutes or until the cheese is bubbling and enchiladas are heated through. Drizzle with ranch dressing.


1 Year Ago Today : 



  1. I think I might make this for dinner this week! And your site looks great!!

  2. I made this last night. It was really good. I added sliced avocados on top. My only feedback would be to be more explicit about what to do with the dry ingredients and the wet ingredients. I'm a novice cook and had to read the recipe a couple of times before I understood which things I used where and when.....

  3. I'm glad you liked it Katrina! I altered the directions a bit. I see how it could have been a little confusing since there was both dry ranch dressing mix and bottled ranch dressing. Hopefully I made things a little easier to follow. Thanks for the feedback!

  4. Looks tasty. What about the broth?

    1. Thank you! Forgot to delete that...the original recipe has you cook the chicken in chicken broth, then shred it, but I shredded a store-bought rotisserie chicken, so I skipped that step.


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