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Easy Cheesy Chicken Enchiladas with Cheezy Ranch

If you’re craving cheezy Ranch deliciousness, your next meal’s a wrap! These chicken enchiladas are packed with melty cheese and loaded with Cheezy Ranch flavor. 
Prep Time15 minutes
Cook Time10 minutes
Servings: 5
Author: Hidden Valley

Ingredients

  • 2 cups shredded cooked chicken shredded cooked chicken
  • ¼ cup sour cream sour cream
  • ½ cup Hidden Valley® Cheezy Ranch Dressing Hidden Valley® Cheezy Ranch Dressing
  • 2 tsp. Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker
  • 1 jar (16 oz.) salsa verde, warmed salsa verde, warmed
  • 8 corn or flour tortillas, soft taco size corn or flour tortillas, soft taco size
  • 1 cup shredded Colby Jack or Mexican cheese shredded Colby Jack or Mexican cheese
  • diced avocado, lime wedges and cilantro, for serving diced avocado, lime wedges and cilantro, for serving

Instructions

  • Preheat the oven to 375°F. In a large bowl, stir the chicken, sour cream, Cheezy 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.