Tonight for dinner in the Vanden Top house I made Ranch Chicken Enchiladas! My mom said they turned out more like Chimichangas... either way they were DELICIOUS! I was skeptical as I'm not a huge mexican food fan... but these were very good and very filling! They were also pretty easy to make!
You can find the original recipe here: http://therecipecritic.com/2012/12/ranch-chicken-enchiladas/
Here's what you need:
4 Boneless Chicken Breasts
2 Cups of Cheddar Cheese
1/2 Cup of Bottled Ranch Dressing
1/2 Cup of Salsa
1 Packet of Taco Seasoning (original recipe calls for Chicken Taco seasoning. Regular worked fine)
1 Packet of Dry Ranch Dressing
About 2 Cups of Chicken Broth
Flour Tortillas
Here's what you do:
1) Preheat oven to 350 degrees.
2) Cook the Chicken and cut into strips. The original recipe says to cook it in a slow cooker, but I didn't do that. I cooked mine in a frying pan. Cook the chicken in the broth and mix in the taco seasoning and dry ranch dressing.
3) In a bowl, mix the 1/2 cup of bottled ranch dressing and the 1/2 cup of salsa. Spread a thin layer of mixture on the bottom of a 9x13 baking pan.
4) Once the chicken is done cooking, assemble your enchiladas. Spread some of the ranch dressing and salsa mixture on a tortilla, top with strips of chicken, and sprinkle cheese on top. Roll up the tortilla and place in the pan. Repeat with each.
5) Pour remaining salsa and ranch dressing mixture on top of the enchiladas and cover with the shredded cheddar cheese.
6) Place the pan in the oven and bake for 30 minutes at 350 degrees.
7) Once cooked, drizzle ranch dressing over top and serve.
Hope you enjoy!
Love,
Kaycie Danielle
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