I am a big fan of enchiladas! I enjoy enchiladas with red sauce, but I saw this variation over at Annie's Eats and thought I would give it a try. The Ranch salad dressing and sour cream as the sauce intrigued me. The results were delicious. They were much more creamy and rich than enchiladas with a red sauce, but there is nothing wrong with that. A very different taste overall but I would definitely recommend them!
4-6 boneless skinless chicken breasts
8 oz. reduced fat sour cream
8 oz. Ranch salad dressing
flour tortillas (10-15)
jar of salsa
about 4 cups shredded Mexican cheese or as much as you want
Cook chicken breast by preferred cooking method until cooked through. Set aside to cool.
While chicken is cooling, mix up the sauce. In a large mixing bowl, combine half of the sour cream and half of the Ranch dressing.
In a small bowl, combine the rest of the sour cream and the rest of the Ranch dressing.
Stir both until well combined. Shred or chop the cooked chicken and add to the large mixing bowl. Mix well with sauce.
Preheat oven to 375. Grease a 9 x 13 pan and possibly another smaller pan if needed. Take one tortilla and top with a little less than 1 T. of the sauce from the small bowl. Spread over the tortilla in an even layer. Add some of the chicken mixture to the center of the tortilla. Top with salsa to taste. Sprinkle with shredded cheese to taste. Roll up tortilla and place seam side down in the prepared baking dish. Repeat with remaining ingredients (usually makes 10-15). Sprinkle the tops of the enchiladas with extra cheese and salsa if you like.
Bake in a preheated oven for 25-30 minutes. Allow to cool for a few minutes before serving.
*** Recipe from Annie's Eats