Chicken Ranch Enchiladas

Ingredients

• Servings: 1
• 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

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat an oven to 350 degrees f (175 degrees c).
• 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.
• 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.
• 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.