September 20, 2016

Ranch Chicken Enchiladas

It's been a really long time since I've posted a recipe for enchiladas, which is silly because they're one of my favorite things to make lately. They are so easy to throw together and make such a satisfying meal!
I have been meaning to try these ranch enchiladas for YEARS now and barely got around to it. I changed the recipe up quite a bit and it was delicious. The flavors are incredible! Ranch dressing was supposed to be part of Mexican food.
You can place some tinfoil on these bad boys for part of the cooking time so the cheese is a little more gooey, but I really like how crispy the cheese gets on top. Seriously good enough that I'm making these two weeks in a row!

Ranch Chicken Enchiladas
Adapted from The Recipe Critic
1-2 large chicken breasts, cooked and shredded
1/2 package dry ranch salad dressing
1/2 package chicken taco seasoning
1 (15 oz.) can black beans, drained and rinsed
1/2 cup bottled ranch dressing
1/2 cup salsa verde
2 cups shredded cheddar cheese
7-8 package white flour tortillas
cilantro, sour cream, optional

1. Preheat the oven to 425 degrees F. Spray a 9x13-inch pan with cooking spray and set aside.
2. Place chicken in a bowl and stir in the dry ranch dressing and taco seasoning until well combined. Stir in the black beans.
2. Mix the 1/2 cup of ranch and 1/2 cup of salsa in a small bowl. Spread a very thin layer of the mixture onto the bottom of the pan.
3. Start assembling the enchiladas by spreading 1 Tbsp. of the ranch and salsa mixture onto the center of each tortilla. Then place 2-3 Tbsp. of the shredded chicken/bean mixture on top, sprinkle with some cheese, roll and place seam-side down into the pan.
4. Line up the enchiladas and spread the rest of the ranch/salsa mixture evenly on top. Sprinkle with remaining cheddar cheese.
5. Bake for 20-25 minutes or until the cheese is bubbling and enchiladas are heated through.

6. Top with cilantro and sour cream if desired.

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