CHICKEN RANCH WRAP RECIPE RECIPES

Steps:

• Preheat the oven to 400F.
• Prepare the cream cheese mixture. In a small bowl combine cream cheese and 1 tablespoon of Ranch Seasoning mixture. Set aside.
• Lightly grease a 9 x13 baking dish with cooking spray and set aside.
• In a large skillet, over medium-high heat, add in diced bacon and cook until crispy. See notes below for more information about the bacon. Remove bacon from skillet and set aside. Do not discard the bacon fat. It will be used to brown the chicken breasts.
• Return skillet to heat and add vegetable oil and butter to the remaining bacon fat. Pound the chicken breasts until they are about 1/4-inch thick. Season with salt, pepper and paprika. Depending upon the size of your skillet add 2 to 3 chicken breasts to the hot oil. Do not crowd them. Cook the chicken breasts for 2 to 3 minutes or until they are golden brown. Flip over the chicken breasts and continue to cook for another 2 to 3 minutes.
• Remove chicken breasts from the skillet. Arrange them in the previously prepared baking dish. Top each chicken breast with about 2 tablespoons of the cream cheese mixture. Spread to evenly coat the chicken breast.
• Sprinkle half of the diced bacon on top of the cream cheese mixture.
• Sprinkle the shredded cheese over the chicken breasts.
• Bake, uncovered, for 15 minutes, or until chicken is cooked through and cheese is melted and lightly browned. Remove from oven and garnish with remaining bacon and sliced scallions before serving. 

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
• Make the soup/tomato mixture, which is very bizarre and might scare you off. But please: Be brave and stick with me through this challenging time. You won't be sorry! In a large bowl, combine the soups and diced tomatoes and chiles. Add the chili powder, cumin, salt, pepper and chicken broth. Then--this is the time to be strong--stir it all together. Trust me!
• Line the bottom of the baking dish with half of the torn tortillas. Layer on half the chicken. Add half the onion, bell pepper and jalapeno. Sprinkle on half the cheese and pour on half the wacky soup mixture. Then repeat the layers, beginning with the rest of the tortillas, and ending with the rest of the you-know-what.
• Cover with foil and bake for 45 minutes, then uncover and bake until bubbling, another 15 minutes.
• Look at that! Serve it with a salad and a dang hearty appetite.
• To make ahead and freeze: Fold foil over the unbaked casserole and freeze until solid. Then, lift the foil-topped casserole out of the pan, wrap the whole thing in plastic wrap and freeze until needed. When ready to bake, remove the plastic wrap, put the foiled-topped casserole back into a 9-by-13-inch baking dish and thaw. Bake at 350 degrees F following the baking instructions above.