Spicy Ranch Chicken Enchiladas

Lately we’ve been in a food rut around our house. Dinners at our house aren’t the typical family dinners since the hubby works crazy long hours, which results in me feeling a bit lazy in the dinner department at times. I decided a couple weeks ago that I needed to really get back in to meal planning and trying some new recipes to mix things up a bit. These Spicy Ranch Chicken Enchiladas were just the recipe I was looking to add to my recipe box.

We’ve made lots of enchiladas in this house, traditional Mexican – American versions – and our previous favorite Chicken & Cheese Enchiladas Casserole. Outside of the traditional Mexican enchiladas that the hubby makes on occasion, these are hands down my new favorite.

Ingredients:

1 – 28oz can green chili enchilada sauce
1 – spicy ranch packet {I can only find this at Walmart}
1 – taco seasoning packet 3/4 cup water
1 – 16oz bag shredded cheddar / monterey jack cheese
1 – package soft taco size flour tortillas 1.5 lbs chicken

For this recipe I used a quick time saver and purchased a rotisserie chicken from my local Sams Club. I used about 1.5 lbs, and diced it. I love doing it this way because it’s also so full of flavor and tender. If you prefer you can cook your own, either in a skillet with some salt & pepper, or you can do it in the crockpot.

Preheat your oven to 375 degrees.

Once you’ve got your chicken ready and diced you will toss it in the skillet with your spicy ranch packet and your taco seasoning packet. Add 3/4 cup of water to the pan and mix your chicken and spices through. Heat for a couple minutes and remove from heat.

In a mixing bowl add your chicken and 8oz of your shredded cheese. {tip: I like to keep this part of the cheese frozen, it helps it not melt as quickly when added to the warm chicken}

Spray a large 9 x 13″ glass baking dish with non-stick spray. Pour enough green enchilada sauce in the bottom of the baking dish to cover and just a tad extra.

Spoon chicken mixture in your flour tortillas, then roll each enchilada and line in baking dish. I got about 15 enchiladas out of this recipe, it just depends on how much chicken mix you put in each tortilla. Once you’ve filled your baking dish pour enough green enchilada sauce over the top to cover all enchiladas, then sprinkle remaining shredded cheese over the entire top.

Bake for 30 minutes uncovered. Garnish with cilantro or diced green scallions.