Friday, September 28, 2007

Chicken ranch enchiladas

This isn't as healthy as all those tofu recipes (you're welcome, Chris) but it's very yummy. One of my husband's favorites...and super-easy.

1/2 pkg. grated cheese
1 dry ranch mix
1 pint sour cream
4 cooked, shredded chicken breasts

Place the chicken, sour cream, ranch mix, and most of the cheese into a bowl. Mix well. Place the mixture into tortillas; roll them up and put them in a baking pan. Sprinkle remaining cheese on top. Bake at 350 for 15 minutes.


Styler Family said...

Had this one tonight! Delish. I think next time I will add maybe 1/2-3/4 of the ranch packet instead of the whole thing. We have dubbed this recipe Chicken Ranch-iladas! Will be making again soon.

missy. said...

glad you liked it! i've actually never followed the recipe EXACTLY; i always add leftover rice (which we nearly always have in the fridge) to the filling mixture to "stretch" the recipe and mellow out the ranch flavor a bit. so that's an option too.

missy. said...

i've learned that you can also make this into "chicken straws." just make the filling, then roll it up in eggroll wrappers. then spray the rolls with cooking spray and bake them for about 15 minutes at 350. i've made this twice in the past two weeks; we can't get enough of them.