Ranch & Chile Chicken Enchiladas

Name: Ranch & Chile Chicken Enchiladas
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 people
Cuisine: Mexican
Ingredients: ½ cup Hidden Valley® Original Ranch® Dressing; ¼ cup sour cream; 1 can (19 ounce) enchilada sauce; 1½ cups cheddar cheese; 2 cups chicken; 2 tablespoons green chiles; 4 tortillas

Prep Time 25 min
Cook Time 20 min
Servings 4

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Ingredients (7)

sour cream ¼ cup
enchilada sauce 1 can (19 ounce)
shredded, Mexican or cheddar cheese divided 1½ cups
shredded, rotisserie chicken 2 cups
diced green chiles rinsed, drained 2 tablespoons
10-inch, flour tortillas warmed 4
Hidden Valley® Original Ranch® Topping & Dressing

Hidden Valley^® Original Ranch^® dressing ½ cup

For safe meat preparation, reference the USDA website. For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

Steps (4)

1

Preheat the oven to 350°F.
2

In a medium bowl, combine the chicken, ¾ cup of the cheese, dressing, sour cream and green chiles and stir until well blended. Divide the mixture evenly between the tortillas, and roll the tortillas.
3

Place the tortillas, seam side down in an oiled 9-inch baking dish. Spoon the enchilada sauce around the tortillas and top with the remaining cheese.
4

Bake for 20 minutes or until the cheese is melted and is bubbly.

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Notes

Categories (4)

Have You Tried These Yet?

Hidden Valley® Lemon Pepper Ranch Premium Recipe Mix

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Hidden Valley® Pickle Flavored Ranch Easy Squeeze Bottle

Hidden Valley® Original Ranch® Topping & Dressing

Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet

Gluten-free

Hidden Valley® Original Ranch® Seasoning, Dressing & Dip Mix Shaker

278 Reviews

4.7

94.6% would recommend this recipe

Rated 4 out of 5 by Cheeselover from This recipe was very good My whole family loves this recipe. It defiantly kid friendly! However, I added a little more cheese.

Date published: 2011-11-22

Rated 5 out of 5 by Minicook from Quick & easy I made these for my family & this recipe is so simple. I used the green mild enchilada sauce. It made more than 4 servings which was fine because they were delicious.

Date published: 2011-10-15