Chicken Enchiladas

I think I have finally mastered chicken enchiladas!  This recipe is just the way I like them.  Other recipes that I have made in the past have turned out so soggy and drowning in sauce.  These on the other hand, are just right.  A little crispy on the outside and creamy inside.  Delicious!

I was winging it and basically cut the recipe shown below in half.  My notes/changes are in italics.

I served the enchiladas with a side of yellow rice.  Enjoy!

Chicken Enchiladas

{adapted from Annie’s Eats}


4-6 boneless, skinless chicken breasts
8 oz. reduced fat sour cream
8 oz. Ranch salad dressing
flour tortillas (10-15)
1 jar of salsa
4 cups shredded Mexican cheese


Cook chicken breasts by preferred cooking method until cooked through. Set aside to cool a bit.  {I cooked 2 chicken breasts in the crock pot with 1/2 jar of salsa until done.  It was about 4-5 hours on high.}

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.  {I combined the shredded salsa chicken with 4 oz of sour cream and 4 oz of ranch dressing in a large bowl.}

Preheat the oven to 375°. Grease a 9 x 13″ pan (and possibly another, smaller pan if needed and if making the full recipe). Take one tortilla and top with a little less than 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 to taste. {My filling was already combined, so I just added a few tablespoons to each tortilla, added shredded cheese and rolled it up.} Sprinkle with a little shredded cheese, to taste. Roll up tortilla and place, seam side down, in the prepared baking dish. Repeat with remaining ingredients. Top all the enchiladas with more shredded cheese.   I also added the remaining 1/2 jar of salsa to the topping. Usually makes 10-15 enchiladas {I think I got 8 enchiladas by halving the recipe}.

Bake in preheated oven for 25-30 minutes (30 for a crispier tortilla). Allow to cool a few minutes before serving.

1 Comment (+add yours?)

  1. Trackback: Menu 6-1-10 « EASY AS PIE!

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