Chicken Ranch Enchiladas
Ground pepper, olive oil, rice milk, salt, cooked chicken breast and 12 more.
Recipe Summary Chicken Ranch Enchiladas
I got this recipe from my cousin and now this is my favorite dish. The ranch dressing mix adds nice flavor.
Ingredients | Chicken Casserole Campbell Soup Recipes¼ cup butter4 skinless, boneless chicken breast halves - cut into 1/2 inch cubes1 (10.75 ounce) can condensed cream of chicken soup1 (16 ounce) container sour cream1 (4.5 ounce) can chopped green chilies1 (1 ounce) package ranch dressing mix10 (8 inch) flour tortillas2 cups shredded Mexican cheese blendDirectionsPreheat an oven to 350 degrees F (175 degrees C).Melt the butter in a large skillet over medium-high heat. Stir in the chicken and cook until no longer pink in the center, about 7 minutes. Whisk together the 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.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.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.Info | Chicken Casserole Campbell Soup Recipesprep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
6
Yield:
1 - 9x13 inch dish
TAG : Chicken Ranch EnchiladasWorld Cuisine Recipes, Latin American, Mexican,
