HOW IS RANCH MADE RECIPES

Steps:

• Preheat oven to 375°. Melt butter in a large skillet over medium-high heat. Add onion and next 3 ingredients; cook, stirring occasionally, 8 to 10 minutes or until softened and lightly browned. Stir in garlic, chili powder, cumin, salt, and black pepper; cook, stirring occasionally, 1 minute.
• Sprinkle flour over vegetable mixture, and cook, stirring constantly, 1 minute. Whisk in broth, and increase heat to high. Bring to a boil, stirring constantly. Boil, stirring occasionally, 1 to 2 minutes or until thickened. Remove from heat. Stir in tomatoes and sour cream.
• Stir together chicken and cilantro in a large bowl; stir in vegetable mixture. Combine both cheeses in a small bowl.
• Heat a large cast-iron skillet over high heat. Lightly brush each tortilla on both sides with oil. Cook tortillas, in batches, in hot skillet 1 to 2 minutes each side or until lightly browned and crisp on both sides.
• Line bottom of a lightly greased (with cooking spray) 13- x 9-inch baking dish with 6 tortillas, overlapping slightly, to cover bottom of dish. Top with half of chicken mixture and one-third of cheese. Repeat layers once. Top with remaining tortillas and cheese. Lightly coat a sheet of aluminum foil with cooking spray, and cover baking dish.
• Bake at 375° for 20 minutes. Uncover and bake 10 minutes or until bubbly and lightly browned on top. Let stand 10 minutes before serving.

Steps:

• Preheat the oven to 425°F. Place chicken breasts into a Glad® gallon bag and pound until they are ¾ of an inch thick (optional). Place the chicken breasts in a baking dish to fit. Brush with the melted butter or olive oil on both sides. Sprinkle or shake the ranch seasoning mix over the chicken on both sides. If there is any remaining butter or oil, drizzle over the seasoned chicken.
• Place in the oven and bake for 18–20 minutes, until cooked through and no longer pink in the center. Remove from the oven and let rest for a few minutes. Serve hot.