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Chicken Ranch Enchiladas
Chicken Ranch Enchiladas
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Creamy chicken ranch enchiladas with zesty green chiles for a simple and delicious meal.
Ingredients:
  • 0.25 cup butter
  • 4 skinless, boneless chicken breast halves - cut into 1/2 inch cubes
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (16 ounce) container sour cream
  • 1 (4.5 ounce) can chopped green chilies
  • 1 (1 ounce) package ranch dressing mix
  • 10 (8 inch) flour tortillas
  • 2 cups shredded Mexican cheese blend
Instructions:
  • Preheat your oven to 350°F (175°C) for the perfect cooking temperature.
  • In a large skillet over medium-high heat, melt butter. Add chicken and cook for about 7 minutes until no longer pink in the center. In a bowl, combine condensed cream of chicken soup, sour cream, chiles, and ranch dressing. Spread a thin layer of the mixture into a 9x13-inch baking dish.
  • Place a generous spoonful of sauce in each tortilla, then evenly distribute the chicken and sprinkle 3/4 of the cheese. Roll the tortillas into cylinders and arrange them seam-side-down in the baking dish. Pour the rest of the sauce over the enchiladas and cover with foil.
  • Bake in the preheated oven for about 35 minutes until hot. Remove the foil and sprinkle with the remaining cheese, then bake a few more minutes until the cheese melts.

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