Easy Cheesy Chicken Enchiladas
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.
Ingredients(8)
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.
Steps(5)
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
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