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Ranch-iladas




Source of Recipe


RC bluestem


List of Ingredients




1 can ( 28 oz.) green enchilada sauce
1 1/2 cups cooked and diced chicken breast
1/2 cup chopped onion
1 cup sour cream
1 pkg. Hidden Valley Salad Dressing Mix
1 can diced green chilies
3 cups shredded pepper jack cheese, divided
1/2 cup canola oil
12 corn tortillas

Recipe



Preheat oven to 350°
Lightly spray 9x13 baking dish with cooking spray.
Spread 1 cup enchilada sauce on bottom of dish, set aside. In a large bowl, stir together chicken, onions, sour cream, Ranch mix, chilies and 2 cups cheese.
Set aside.
Heat oil in skillet until a drop of water sizzles when dropped into it.
Lightly fry tortillas, one at a time about 5 seconds per side, (leave pliable).
Remove and drain on paper towels.
Working in batches of 3 or 4, dip tortillas into enchilada sauce.
Fill each dipped tortilla with 1 cup chicken mixture and roll.
Place in baking dish.
Repeat to make 12 enchiladas.
Spoon any remaining sauce over top of enchiladas and sprinkle with remaining cheese.
Bake for 30-35 minutes.