Ranch & Chile Chicken Enchiladas
Ingredients(7)
½ cup
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
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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