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Creamy Chicken Ranch Enchiladas

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PREP TIME
15 min
COOKING TIME
45 min
TOTAL TIME
60 min
SERVINGS
6 servings
Dinner
Creamy Chicken Ranch Enchiladas
Ingredients
  • 1/4 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
First, preheat your oven to 350 degrees Fahrenheit (or 175 degrees Celsius). This initial step sets the stage for the entire dish.
2
Melt butter in a large skillet over medium-high heat, stirring occasionally. Add diced chicken to the skillet and cook until it reaches an internal temperature of 165 degrees Fahrenheit, about 7 minutes. This ensures the chicken is cooked through and safe to eat.
3
Meanwhile, combine condensed cream of chicken soup, sour cream, diced chiles, and ranch dressing in a bowl. Whisk the mixture until it's smooth and well combined.
4
Next, spread a thin layer of the soup mixture into a 9x13-inch baking dish. This will serve as the base for our enchiladas.
5
Spoon about 2 tablespoons of the sauce into each tortilla, followed by a portion of cooked chicken and a sprinkle of 3/4 cup of cheese. Roll the tortillas into cylinders, ensuring they're tightly wrapped and seam-side-down.
6
Place the rolled tortillas into the baking dish, followed by a pour of the remaining sauce. Cover the dish with aluminum foil to help retain heat during baking.
7
Bake in the preheated oven for approximately 35 minutes, or until hot and steaming. Remove the foil to reveal a golden-brown top layer.
8
Finally, sprinkle the remaining 3/4 cup of cheese over the enchiladas. Return to the oven for a few more minutes, or until the cheese is melted and bubbly.