Chicken Ranch Enchiladas

Name: Chicken Ranch Enchiladas
Ingredients: 1/4 cup butter; 4 skinless, boneless chicken breast halves - cut into 1/2 inch cubes; 1 (10.75 ounce) can condensed cream of chicken soup; 1 (16 ounce) container sour cream; 1 (4.5 ounce) can chopped green chilies; 1 (1 ounce) package ranch dressing mix; 10 (8 inch) flour tortillas; 2 cups shredded Mexican cheese blend

8 ingredients

4 steps

Ingredients

1/4 cup butter
4 skinless, boneless chicken breast halves - cut into 1/2 inch cubes
1 (10.75 ounce) can condensed cream of chicken soup
1 (16 ounce) container sour cream
1 (4.5 ounce) can chopped green chilies
1 (1 ounce) package ranch dressing mix
10 (8 inch) flour tortillas
2 cups shredded Mexican cheese blend

Directions

1

Preheat an oven to 350 degrees F (175 degrees C).
2

Melt the butter in a large skillet over medium-high heat. Stir in the chicken and cook until no longer pink in the center, about 7 minutes. Whisk together the condensed cream of chicken soup, sour cream, chiles, and ranch dressing in a bowl; spread a thin layer of the mixture into a 9x13 inch baking dish.
3

Spoon about 2 tablespoons of sauce into each tortilla; divide the chicken among the tortillas and sprinkle with 3/4 of the cheese. Roll the tortillas into cylinders and place seam-side-down into the baking dish. Pour the remaining sauce over the enchiladas and cover the dish with aluminum foil.
4

Bake in the preheated oven until hot, about 35 minutes. Remove the foil and sprinkle with the remaining cheese. Return to the oven and cook a few more minutes until the cheese melts.