Chicken Ranch Enchiladas

Directions

1. Preheat an oven to 350 degrees F (175 degrees C).
2. 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.
3. 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.
4. 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.

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Reviews (29)

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9

Mom22GreatKids

Jun. 24, 2009

"I LOVED this! I am not a ranch fanatic, but I made this because my husband is. I made it exactly as the recipe is written. And it turned out fantastic! Also tastes just as good the next day for le..." See moreftovers. This one is a definite keeper!"

8

amrenee

Oct. 28, 2010

"These were fantastic! I made exactly as directed, but added onions. So good and even my picky eater gobbled them up! Thanks for the recipe!..." See more"

8

TEXAS R

Jan. 21, 2010

"I actually turned this into a casserole, didn't have time to roll the enchilada's, so I tore the tortillas into fourths and layered everything. Made this in a hurry for dinner and I forgot the ranch d..." See moreressing! But it was still good! I served some Green Chili Salsa Verde on top."