How funny that these are called Benchilada's? I saw the recipe on Annie's Eats awhile back and was hoping my Ben would like them as much as hers did. These were really easy to make and Ben ended up loving them (kinda surprising as he hardly ever eats Mexican food) This meal feeds a crowd and would be so easy to prepare ahead of time and freeze.
from Annie's Eats
4-6 boneless, skinless chicken breasts
8 oz. reduced fat sour cream
8 oz. light ranch dressing
Flour tortillas (10-15)
Jar of salsa
Shredded mexican cheese - as much as you want!
Cook chicken breasts by preferred cooking method 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 degrees. Grease a 9 x 13″ pan (and possibly another, smaller pan if needed). 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. Sprinkle with shredded cheese, to taste. Roll up tortilla and place, seam side down, in the prepared baking dish. 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
Check out this contest Marx Foods is having. (Mine is the Pumpkin Black Quesadilla) Please vote!
Posted by Lindsey On 10:32 AM