Ranch-il-adas

Prep: 20 min
Cook: 40 min
Total: 1 hr
Servings: 6–8

Reviews (6)

Rated 4.8333/5 based on 6 customer reviews

Step By Step

Ingredients (11)

½ cup canola oil or corn oil
½ cup chopped onions
1 can (28 oz.) green or red enchilada sauce
1 can (4 oz.) diced green chiles
1 cup sour cream
1 packet (1 oz.) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
1½ cups diced, cooked chicken breast
12 corn tortillas
3 cups shredded pepper jack cheese divided use
Hidden Valley® Original Ranch® dressing, if desired

Steps (4)

Step 1
Preheat oven to 350°F. Lightly spray 9 x13-inch baking dish with cooking spray. Spread 1 cup enchilada sauce on bottom of dish; set aside.
Step 2
In large bowl, stir together chicken, onions, sour cream, Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix, chiles and 2 cups shredded cheese; set aside.
Step 3
Heat oil in a medium skillet over medium-high heat until a drop of water sizzles when dripped into oil. Lightly fry tortillas, one at a time, about 5 seconds per side (leave pliable). Use tongs to remove from pan and drain on paper towel-lined plate.
Step 4
Working in batches of 3 or 4, dip tortillas into enchilada sauce. Fill each dipped tortilla with 1/4 cup chicken-ranch mixture and roll. Place in prepared baking dish. Repeat to make twelve enchiladas. Spoon any remaining sauce over top of enchiladas and sprinkle with remaining cheese. Bake in preheated oven for 30 to 35 minutes. Serve hot drizzled with Hidden Valley® Original Ranch® 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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Reviews
(6)

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Rated 5 out of 5 by Dragonmnt from Yummy Omg so good. Will be making this again. Like tonight lol

Date published: 2018-08-05

Rated 5 out of 5 by Lowjfn45 from Taco Tuesday Taco Tuesday has officially turned into enchilada wednesday.although I would recommend flout tortillas instead of corn

Date published: 2017-07-30