Enchiladas at our house usually involve a can of enchilada sauce. I’m not a big fan of Mexican anyway so I try to keep it simple. As an avid reader of Annie’s Eats, I hear a lot about her famous enchilada recipe. Her husband loves them so much that she named them ‘Benchiladas’ after him. I decided that it was time to try them. Her husband must like Ranch dressing a lot more than my husband, because mine did not love them as much as I did. He made me feel quite terrible about them actually. It all worked out in the end though, because I got to eat them for leftovers for the rest of the week. I loved them and the people I shared them with loved them too. I guess he’s just not a ranch fan. Oh well you can’t please everyone.
Cheesy Chicken “Benchiladas”Ingredients:
4-6 boneless, skinless chicken breasts
8 oz. reduced fat sour cream
8 oz. Ranch salad dressing
flour tortillas (10-15)
jar of salsa
shredded mexican cheese (I usually use close to 4 cups, I love cheese!)
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°. 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.
Source: Annie's Eats