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

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.