Creamy Ranch Chicken Enchiladas
This is a yummy alternative to your typical everyday Chicken Enchiladas! It has RANCH inside!!! You can omit the jalepenos for a milder version!
Ingredients:
3 Chicken Breasts cooked and diced
(can use a rotisserie chicken)
12 corn tortillas
1/2 package of cream cheese
1 package of ranch dip mix
1 jalepeno seeded and sliced into 12 strips
6 strips of pre-cooked bacon cut in half
1 cup of Cheddar Cheese shredded
1 small can of sliced black olives
Sauce:
1/2 package of cream cheese
1/2 cup cream
1/4 cup cilantro chopped
1 roma tomato diced
1 TBS minced onion
1 cloved of garlic minced
1 small can of green chilis
1 tsp salt and pepper
Preheat oven to 350 degrees and grease a medium baking dish
In a bowl mix 1/2 the softened cream cheese, ranch mix and chicken. Take 2tbs of this mixture and spread it on the tortillas. Add a slice of bacon and a jalepeno strip. Roll up like a cigar and place in the greased baking dish. Repeat this process until all of the mixture and tortillas are used. In another bowl take the other 1/2 of the cream cheese and mix with the cream and chilis until blended. (I'd use a hand mixer) Just makes it easier. Fold in the tomato, cilantro, garlic, onion, and salt and pepper. Pour the sauce across the top of each enchilada and top with the shredded cheese and black olives. Cover pan with foil and Bake for 30 minutes until hot and bubbly!
**The sauce also makes a great dip!!! Just FYI
Ingredients:
3 Chicken Breasts cooked and diced
(can use a rotisserie chicken)
12 corn tortillas
1/2 package of cream cheese
1 package of ranch dip mix
1 jalepeno seeded and sliced into 12 strips
6 strips of pre-cooked bacon cut in half
1 cup of Cheddar Cheese shredded
1 small can of sliced black olives
Sauce:
1/2 package of cream cheese
1/2 cup cream
1/4 cup cilantro chopped
1 roma tomato diced
1 TBS minced onion
1 cloved of garlic minced
1 small can of green chilis
1 tsp salt and pepper
Preheat oven to 350 degrees and grease a medium baking dish
In a bowl mix 1/2 the softened cream cheese, ranch mix and chicken. Take 2tbs of this mixture and spread it on the tortillas. Add a slice of bacon and a jalepeno strip. Roll up like a cigar and place in the greased baking dish. Repeat this process until all of the mixture and tortillas are used. In another bowl take the other 1/2 of the cream cheese and mix with the cream and chilis until blended. (I'd use a hand mixer) Just makes it easier. Fold in the tomato, cilantro, garlic, onion, and salt and pepper. Pour the sauce across the top of each enchilada and top with the shredded cheese and black olives. Cover pan with foil and Bake for 30 minutes until hot and bubbly!
**The sauce also makes a great dip!!! Just FYI