- Prep: 10 min
- Cook: 30 min
- Total: 40 min
- Servings: 8
cooking spray, for greasing
2 cups shredded, cooked chicken breast
¾ cup Hidden Valley® Original Ranch® Dressing, plus more for drizzling, if desired
3 cups shredded pepper jack cheese, divided
1 can (28 oz.) green or red enchilada sauce
16 corn tortillas
Preheat oven to 350°F. Lightly spray 9 x13-inch baking dish with cooking spray.
In a large bowl, mix together chicken, dressing, and 2 cups shredded cheese.
Spread half of the enchilada sauce on the bottom of the prepared baking dish.
Layer half of the tortillas over the sauce, followed by the chicken mixture;
top with the rest of the tortillas.
Pour the remaining enchilada sauce over tortillas and sprinkle with remaining cup cheese; bake until hot and bubbly, about 30 minutes. Serve hot, drizzled with more dressing, if desired.
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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