So I got this recipe from Lauren's blog, not Annie's. They were pretty spectacular. Mine were a little on the 'wet' side, so perhaps I should actually measure the sour cream and ranch dressing next time. ;)
I've made more traditional enchiladas in the past, that are covered in the "red sauce." Neither H nor I were really impressed. We both liked these a lot better. Plus because they weren't smothered in sauce the tortilla stayed crunchier when eaten as leftovers instead of being all soggy.
Ingredients
- 4-6 boneless, skinless chicken breasts (used 3 really large breasts)
- 8 oz. reduced fat sour cream (eyeballed, didn't measure)
- 8 oz. Ranch salad dressing (eyeballed, didn't measure)
- flour tortillas (10-15) (used 7)
- jar of salsa
- shredded Mexican cheese - Annie recommends about 4 cups
- Cook chicken breasts by preferred cooking method until cooked through. Set aside to cool a bit. (Cooked on our George Foreman. Seasoned with salt, pepper, and garlic powder)
- 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°. 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.
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