'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.
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