In which Lori decides (or at least hopes) she is a better cook than food photographer.
Anyway….Creamy Chicken Enchiladas.
I have tried several enchilada recipes over the years and I am always on the lookout to try a new one. The basis for this recipe was found in Annie’s Eats one of the many food blogs I follow. The green chillies and cilantro were my additions. It was very good and came together quickly; nice for a weekday dinner.
1-2 boneless, skinless chicken breasts
4 oz. reduced fat sour cream
4 oz. Ranch salad dressing
1 4 oz. jar Green Chillies
1 tsp cilantro
flour tortillas (4-5)
1/2 jar of salsa
shredded mexican cheese
Cook chicken breasts by preferred cooking method until cooked through. Set aside to cool a bit.
While chicken is cooling, mix up the sauce. In a mixing bowl combine sour cream, Ranch dressing, green chillies and cilantro. Separate the mixture into two bowls. Shred or chop the cooked chicken and add to on of the mixing bowl. Mix well with sauce.
Preheat the oven to 375°. Grease a 8 x 8 pan. Take one tortilla and top with a little less than 1 tbsp. of the sauce from the small bowl. Spread over the tortilla in an even layer. Add some of the chicken mixture to the center of the tortilla. Top with salsa to taste. Sprinkle with shredded cheese, to taste. Roll up tortilla and place, seam side down, in the prepared baking dish. Repeat with remaining ingredients.
Bake in preheated oven for 25-30 minutes (30 for a crispier tortilla). Allow to cool a few minutes before serving.