Now THIS recipe is a real winner with my kids. They don't really like the whole "spicy" part of mexican food (ah- who am I kidding? Neither do I). So when I came across this recipe I knew I had to try it. Not only is it fantastically tasty, but it isn't too spicy at all and can easily be "spiced up" for those who prefer a little heat!
4 boneless, skinless chicken breasts, cooked and shredded (or diced) 8 oz. reduced fat sour cream 8 oz. Ranch salad dressing flour tortillas (10-15) 1 1/2 cups salsa (we prefer mild) 2 cups shredded cheese n
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 Ranch dressing. Stir both until well combined. Add shredded chicken to the large mixing bowl. Mix well with the ranch sauce.
Preheat the oven to 375°. Grease a 9 x 13″ pan. Fill one tortilla with some of the chicken mixture and a little cheese. Roll up tortilla a place seam side down in prepare baking dish. Repeat with remaining ingredients (usually makes 8 enchiladas). Add salsa to the small bowl of ranch sauce and mix together. Top enchiladas with mixture. Sprinkle with remaining shredded cheese.
Bake in preheated oven for 25-30 minutes (30 for a crispier tortilla).