This week I made some simple chicken enchilladas as part of my return to cooking
- 2 cups chopped/shredded chicken (i used rotisserie chicken)
- 1 1/2 cups shredded Mexican cheese, divided
- 1/2 cup Ranch Dressing
- 1/4 cup Sour Cream
- 2 tbl Diced Green Chiles, rinsed and drained
- 4 (9 to 10-inch) Flour tortillas, warmed
Combine the shredded chicken, 3/4 cup of cheese, ranch, sour cream, and chiles. Mix well and split into quarters. Take one quarter of mixture and place in each tortilla. Roll up and place seam side down in baking pan. Repeat with the remaining tortillas and chicken mixture. Place remaining cheese on top of tortillas. Bake for 20 min at 350F or until cheese is bubbly and melted.
Verdict: I've made these before and enjoyed. David approved pending removal of chiles.