- 6
Ingredients
- 1/4 cup butter
- 4 skinless, boneless chicken breast, cut into 1/2" pieces
- 1 can cream of chicken soup
- 16oz sour cream
- 1 oz ranch dressing mix
- 10 (8") flour tortillas
- 2 cups shredded mexican cheese blend
Preparation
Step 1
1. Preheat oven to 350F. Melt the butter in a large skillet over medium-high heat. Stir int he chicken and cook until no longer pink in the center, about 7 mins. Whisk together the cream of chicken soup, sour cream and ranch dressing in a bowl; spread a thin layer of the mixture into a 13x9" baking dish.
2. Spoon about 2 tbsp 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 down into the baking dish. Pour the remaining sauce over the enchiladas and cover with greased aluminum foil.
3. Bake in the preheated oven until hot, about 35 mins. Remove the foil and sprinkle with the remaining cheese. Return to the oven and cook a few mins more until the cheese melts.