Easy Chicken Ranch Enchiladas Recipe

Ingredients

• 0.25 cup butter
• 4 skinless, boneless chicken breast halves - cut into 1/2 inch cubes
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (16 ounce) container sour cream
• 1 (4.5 ounce) can chopped green chilies
• 1 (1 ounce) package ranch dressing mix
• 10 (8 inch) flour tortillas
• 2 cups shredded Mexican cheese blend

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C) for baking.
2. In a large skillet, melt butter over medium-high heat. Add chicken and cook for approximately 7 minutes, until fully cooked and no longer pink inside. In a separate bowl, whisk together condensed cream of chicken soup, sour cream, green chiles, and ranch dressing mix. Spread a thin layer of this mixture evenly into a 9x13-inch baking dish.
3. Spoon about 2 tablespoons of the sauce mixture into each tortilla. Divide the cooked chicken evenly among the tortillas, then sprinkle each with 3/4 of the shredded cheese. Roll the tortillas tightly into cylinders and arrange them seam-side-down in the prepared baking dish. Pour the remaining sauce over the enchiladas, then cover the dish tightly with aluminum foil.
4. Bake in the preheated oven for about 35 minutes, or until heated through. Remove the foil and sprinkle the remaining cheese over the top. Return the dish to the oven and bake for a few more minutes, until the cheese is melted and bubbly.

Nutrition

• Calories: 813 kcal
• Fat Content: 48 g
• Fiber Content: 3 g
• Sugar Content: 1 g
• Sodium Content: 1789 mg
• Protein Content: 39 g
• Cholesterol Content: 145 mg
• Carbohydrate Content: 57 g
• Saturated Fat Content: 27 g
• Unsaturated Fat Content: 0 g