RANCH CHICKEN ENCHILADA RECIPE RECIPES

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RANCH & CHILE CHICKEN ENCHILADAS VIDEO - HIDDEN VALLEY



Ranch & Chile Chicken Enchiladas Video - Hidden Valley image

Ranch & Chile Chicken Enchiladas

Provided by Hidden Valley

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 7

½ cup Hidden Valley® Original Ranch® Dressing
¼ cup sour cream
1 can (19 ounce) enchilada sauce
1½ cups cheddar cheese
2 cups chicken
2 tablespoons green chiles
4 tortillas

Steps:

  • Preheat the oven to 350°F.
  • In a medium bowl, combine the chicken, ¾ cup of the cheese, dressing, sour cream and green chiles and stir until well blended. Divide the mixture evenly between the tortillas, and roll the tortillas.
  • Place the tortillas, seam side down in an oiled 9-inch baking dish. Spoon the enchilada sauce around the tortillas and top with the remaining cheese.
  • Bake for 20 minutes or until the cheese is melted and is bubbly.

Nutrition Facts : Calories 0

BACON-RANCH CHICKEN ENCHILADAS RECIPE | ALLRECIPES



Bacon-Ranch Chicken Enchiladas Recipe | Allrecipes image

Not authentically Mexican in the slightest, but holy buckets are they good! Great way to use up leftover rotisserie chicken.

Provided by krimille

Categories     World Cuisine    Latin American    Mexican

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 15

cooking spray
2 tablespoons olive oil
¼ cup chopped yellow onion
½ leftover rotisserie chicken, chopped
¼ cup crumbled cooked bacon
2 tablespoons roasted garlic
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
1 bunch green onions, chopped
2 tablespoons ranch dressing
2 tablespoons sour cream
15 (6 inch) corn tortillas, or more to taste
2 cups shredded Cheddar-Monterey Jack cheese blend
1 cup mild enchilada sauce

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Spray a 9x12-inch brownie pan with cooking spray.
  • Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in chicken, bacon, and roasted garlic. Season with salt, pepper, and garlic powder. Stir in green onions.
  • Mix ranch dressing and sour cream together in a small bowl. Remove chicken mixture from heat and stir just enough ranch mixture into the skillet to barely coat chicken.
  • Hold 1 tortilla and spoon 2 tablespoons chicken mixture across the middle. Sprinkle 1 tablespoon Cheddar-Monterey Jack cheese blend over chicken and roll tortilla up. Place filled tortilla, seam-side down, against the short end of the pan so it does not unroll. Repeat with remaining tortillas and filling until pan is jammed full of enchiladas.
  • Pour enchilada sauce on top of filled tortillas to cover without drowning them. Sprinkle remaining Cheddar-Monterey Jack cheese blend generously on top of everything.
  • Bake in the preheated oven until bubbly on top, about 15 minutes.

Nutrition Facts : Calories 465 calories, CarbohydrateContent 38.8 g, CholesterolContent 58.8 mg, FatContent 26 g, FiberContent 5.8 g, ProteinContent 20.9 g, SaturatedFatContent 11.4 g, SodiumContent 821.6 mg, SugarContent 2.3 g

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