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| Game Time Ranch-iladas |
| Ingredients |
1 can (28 oz.) green enchilada sauce
1 1/2 cups cooked and diced chicken breast
1/2 cup chopped onions
1 cup sour cream
1 packet (1 oz.) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
1 can (4 oz.) diced green chiles
3 cups shredded pepper jack cheese, divided use
1/2 cup canola oil or corn oil
12 corn tortillas
Mexican crema, if desired |
| Preparation |
Bake Time: 35 min.
Preheat oven to 350 degrees Fahrenheit. Lightly spray 9"x13" baking dish with cooking spray. Spread 1 cup enchilada sauce on bottom of dish; set aside.
In large bowl, stir together chicken, onions, sour cream, Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix, chiles and 2 cups shredded cheese; set aside.
Heat oil in a medium skillet over medium-high heat until a drop of water sizzles when dripped into oil. Lightly fry tortillas, one at a time, about 5 seconds per side (leave pliable). Use tongs to remove from pan and drain on paper towel-lined plate.
Working in batches of 3 or 4, dip tortillas into enchilada sauce. Fill each dipped tortilla with 1/4 cup chicken-ranch mixture and roll. Place in prepared baking dish. Repeat to make twelve enchiladas. Spoon any remaining sauce over top of enchiladas and sprinkle with remaining cheese. Bake in preheated oven for 30 to 35 minutes. Serve hot drizzled with crema, if desired.
Makes 6 servings
Recipe created by Sandra Lee, on behalf of Hidden Valley® Ranch
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