Ingredients
6
6 servings
- •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
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a large skillet over medium-high heat. Stir in chicken and cook until no longer pink in the center, about 7 minutes. Whisk together condensed cream of chicken soup, sour cream, chiles, and ranch dressing in a bowl; spread a thin layer of the mixture into a 9x13-inch baking dish.
- Spoon about 2 tablespoons 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-side-down into the baking dish. Pour the remaining sauce over the enchiladas and cover the dish with aluminum foil.
- Bake in the preheated oven until hot, about 35 minutes. Remove the foil and sprinkle with the remaining cheese. Return to the oven and cook a few more minutes until the cheese melts.
Nutritional Facts
Per 6 servings
- Calories: 813
- Carbohydrate: 57g
- Fat: 48g
- Fiber: 3g
- Protein: 39g
- Sugar: 1g
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