Who doesn’t like the different variations of enchiladas you can make? One of my favorites when I’m feeling like yummy comfort food are these simple chicken and ranch enchiladas. Here’s the recipe:
- 2 cups cooked chicken (I use 4 boneless, skinless breasts)
- 1 tall sour cream or approx. 2½ cups
- 3 cups cheese (cheddar or Mexican blend)
- 1 dry ranch packet
- Tortilla shells
Mix chicken, sour cream, 2 cups of cheese and ½ of the ranch packet in a bowl.
Roll mixture into tortilla shells. Fill them as much as you’d like (sometimes less is more with this recipe).
Cover and bake in a sprayed glass 13″x9″ pan at 350 degrees for 35 minutes.
During the last 5 minutes, pour on as much salsa as you’d like, the rest of the ranch packet, and the rest of the cheese on top.
What is your favorite way to prepare enchiladas?