Ranch & Chile Chicken Enchiladas

  • Prep: 25 min
  • Cook: 20 min
  • Total: 45 min
  • Servings: 4
Rated 4.7049/5 based on 244 customer reviews

Ingredients (7)

  • ¼ cup sour cream
  • 1 can (19 ounce) enchilada sauce
  • cups shredded, Mexican or cheddar cheese divided
  • 2 cups shredded, rotisserie chicken
  • 2 tablespoons diced green chiles rinsed, drained
  • 4 10-inch, flour tortillas warmed

Steps (4)

  • Step 1
    Preheat the oven to 350°F.
  • Step 2
    In a medium bowl, combine the chicken, ¾ cup of the cheese, dressing, sour cream and green chiles and stir until well blended. Divide the mixture evenly between the tortillas, and roll the tortillas.
  • Step 3
    Place the tortillas, seam side down in an oiled 9-inch baking dish. Spoon the enchilada sauce around the tortillas and top with the remaining cheese.
  • Step 4
    Bake for 20 minutes or until the cheese is melted and is bubbly.
  • For safe meat preparation, reference the USDA website.
    For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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Reviews
(244)

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Rated 5 out of 5 by from Delish!!! My mom already made enchiladas like these, but without the ranch. The ranch makes a world of difference!
Date published: 2019-09-13
Rated 5 out of 5 by from Ranch & Chili Chicken Enchiladas A very good Mexican dish.Rich with cheese and sause.Seasoned well with Hidden Valley Ranch.
Date published: 2019-06-15
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