Name: Chicken Ranch Enchiladas
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Butter - ¼ cup; Skinless, boneless chicken breast halves - cut into 1/2 inch cubes - 4; Condensed cream of chicken soup - 1 (10.75 ounce) can; Sour cream - 1 (16 ounce) container; Chopped green chilies - 1 (4.5 ounce) can; Ranch dressing mix - 1 (1 ounce) package; Flour tortillas - 10 (8 inch); Shredded Mexican cheese blend - 2 cups

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Ranch Enchiladas

1. Butter - ¼ cup

2. Skinless, boneless chicken breast halves - cut into 1/2 inch cubes - 4

3. Condensed cream of chicken soup - 1 (10.75 ounce) can

4. Sour cream - 1 (16 ounce) container

5. Chopped green chilies - 1 (4.5 ounce) can

6. Ranch dressing mix - 1 (1 ounce) package

7. Flour tortillas - 10 (8 inch)

8. Shredded Mexican cheese blend - 2 cups

How to cook deliciously - Chicken Ranch Enchiladas

1. Stage

Preheat the oven to 350 degrees F (175 degrees C).

2. Stage

Melt butter in a large skillet over medium-high heat. Stir in chicken and cook until no longer pink in the center, about 7 minutes. Whisk together condensed cream of chicken soup, sour cream, chiles, and ranch dressing in a bowl; spread a thin layer of the mixture into a 9x13-inch baking dish.

3. Stage

Spoon about 2 tablespoons of sauce into each tortilla; divide the chicken among the tortillas and sprinkle with 3/4 of the cheese. Roll the tortillas into cylinders and place seam-side-down into the baking dish. Pour the remaining sauce over the enchiladas and cover the dish with aluminum foil.

4. Stage

Bake in the preheated oven until hot, about 35 minutes. Remove the foil and sprinkle with the remaining cheese. Return to the oven and cook a few more minutes until the cheese melts.