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If you’re craving cheesy Ranch deliciousness, your next meal’s a wrap! These chicken enchiladas are packed with melty cheese and loaded with Ranch flavor.
shredded cooked chicken
2 cups
sour cream
¼ cup
½ cup
2 tsp.
salsa verde, warmed
1 jar (16 oz.)
corn or flour tortillas, soft taco size
8
shredded Colby Jack or Mexican cheese
1 cup
diced avocado, lime wedges and cilantro, for serving
For safe meat preparation, reference the USDA website.
Preheat the oven to 375°F. In a large bowl, stir the chicken, sour cream, Jalapeño Ranch dressing and ranch seasoning mix until well combined.
In a 9x13-inch casserole dish, spread one cup of the salsa verde so that it evenly coats the bottom. Pour the rest of the salsa verde into a shallow dish or pie plate.
Working one at a time, dip each tortilla into the warmed salsa verde on both sides until coated and slightly softened. Transfer to a plate or cutting board and fill with about 2 tablespoons of the chicken mixture. Roll gently and place seam side down in the prepared baking dish.
Repeat with remaining tortillas, lining them up side-by-side in the dish. Pour whatever salsa verde is left in the shallow dish over the enchiladas, and sprinkle with the cheese.
Bake enchiladas uncovered, until the cheese is hot and bubbly, about 10 minutes. Garnish with avocado and cilantro, and serve with lime wedges for squeezing.
