Chicken Ranch Enchiladas

I got this recipe from my cousin and now this is my favorite dish. The ranch dressing mix adds nice flavor.

Step: 1

Preheat an oven to 350 degrees F (175 degrees C).

Step: 2

Melt the butter in a large skillet over medium-high heat. Stir in the chicken and cook until no longer pink in the center, about 7 minutes. Whisk together the condensed cream of chicken soup, sour cream, chiles, and ranch dressing in a bowl; spread a thin layer of the mixture into a 9x13 inch baking dish.

Step: 3

Spoon about 2 tablespoons of sauce into each tortilla; divide the chicken among the tortillas and sprinkle with 3/4 of the cheese. Roll the tortillas into cylinders and place seam-side-down into the baking dish. Pour the remaining sauce over the enchiladas and cover the dish with aluminum foil.

Step: 4

Bake in the preheated oven until hot, about 35 minutes. Remove the foil and sprinkle with the remaining cheese. Return to the oven and cook a few more minutes until the cheese melts.

Per Serving: 813 calories; protein 38.5g; carbohydrates 57.1g; fat 47.6g; cholesterol 144.7mg; sodium 1788.8mg.

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