Enchilladas... and a return to cooking

I would like to apologize for the dearth of posts lately, however you can really blame Uncle Sam.  I've spent most of the last two months out of town... which didn't lead to much cooking... only to lots of eating out.

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.


  1. Welcome back..and yum!!! I usually cheat and use enchillada (sp?) sauce. I think the addition of chiles would be welcome though.

  2. I've never actually used enchillada sauce. I found this recipe once years ago and it became my go to easy enchillada recipe.

    i'm so happy to be cooking and eating again!