These enchiladas are really good. I made them for my brother and sister in law, as well as my parents in law, and they were a big hit!!! They have nothing exotic for ingredients, and errrrrrrr....almost nothing remotely mexican, for that matter! Except the salsa, but come on, these days that's like saying ketchup is chinese.
Of course, I usually make these with homemade salsa and homemade ranch dressing, but you could certainly use the jarred stuff. These were a Friday night post cinco de mayo dinner. I had planned to make vegetarian enchiladas, but they were relatively complicated to ask B to sub in for with 2 kids at his heels. I asked Brian to make these on my way home and I came home to these puppies ready and waiting. Happy Mother's Day to me! (you can also tell these are made by Brian from the startling lack of cheese. Healthy man, my husband. Feel free to be more liberal in your incarnation.) They got the name "benchiladas" from Annie's husband's love for them...they'll be named after you soon enough.
Cheesy Chicken “Benchiladas”
Adapted from Annie's Eats and her dad's local newpaper!
4-6 boneless, skinless chicken breasts, grilled and shredded
8 oz. sour cream (reduced fat is fine)
8 oz. Ranch salad dressing
flour tortillas (10-15)
about 1 cup of salsa
shredded mexican cheese, 2 cups and more to taste
Cook chicken breasts until cooked through. Set aside to cool a bit.
While chicken is cooling, mix up the sauce. In a large mixing bowl, combine half of the sour cream and half of the Ranch dressing. In a small bowl, combine the rest of the sour cream and Ranch dressing. Stir both until well combined. Shred or chop the cooked chicken and add to the large mixing bowl. Mix well with sauce.
Preheat the oven to 375°. Grease a 9 x 13″ pan. Take one tortilla and top with a scant 1 tbsp. of the sauce from the small bowl. Spread over the tortilla in an even layer. Add some of the chicken mixture to the center of the tortilla. Top with salsa, 1-2 tbsp per your preference. Sprinkle with shredded cheese, to taste. Roll up tortilla and place, seam side down, in the prepared baking dish. Feel free to add additional salsa to the top. Repeat with remaining ingredients (usually makes 10-15 enchiladas).
Bake in preheated oven for 25-30 minutes (30 for a crispier tortilla). Allow to cool a few minutes before serving.