Cheese & Chicken Enchiladas

I'm sure there are a few Mexican mamasitas rolling over in their graves right now at the shear thought of me calling this an enchilada.  So let me just be up front and tell you this is not a  traditional Mexican enchilada or even a traditional Tex Mex enchilada for that matter.  But if you ask me, roll cheese and chicken and a yummy sauce up in a tortilla, bake them side to side and you've got yourself an enchilada.  Call them whatever you want, but just know you will probably be asked to make them again and again if you share.

This would also be a great recipe if you have a few little hands (or big hands) around that need to work for their dinner.  Set up an enchilada station and get them to work.

Ready?  Here we go...

Make your ranch sauce and divide in half.  Mix half with the diced chicken and set half aside.

  Take your extra ranch sauce and cover the entire tortilla. 

Spoon that drenched chicken down the middle of the tortilla. 

Add salsa or hot sauce for a little kick. 

Top with cheese, and please, don't be shy.  The more cheese the better.  Trust me (this one might look a little under-cheesed, but the ones that we really stuffed full were the best).

Roll up these bad boys and place seam side down in a baking dish coated with cooking spray.  

Cheese and Chicken Enchiladas

Adapted from Annie's Eats

Recipe Notes

The easiest way to make this is to buy a cooked rotisserie chicken.  They are sold in almost all grocery stores ready to go.  If you prefer, you could roast your own chicken.  Depending on how much you stuff these, you will end up with between 10 and 15 enchiladas.  Eat one tray now and you can freeze the rest for next week.  Wrap tight with saran wrap and freeze.  Let thaw overnight in the refrigerator or on the counter for an hour.  Cook about 10 minutes longer than usual or until tortillas are nice and crispy.  

Ingredients:
1 deli style cooked rotisserie chicken (about 2 lbs)
8 oz. reduced fat sour cream
1/2 cup milk (I used 2%)
1 packet ranch dressing mix
Flour tortillas (10-15)
Jar of salsa
Shredded mexican cheese or cheddar cheese (We used almost 4 cups, but I'm really cheesy)
Directions:
Remove skin from chicken and shred or dice all white meat.  You should end up with about 3 cups; set aside in a medium sized bowl.   In another bowl, combine the sour cream, ranch packet and milk.   Stir until well combined. Add half of the sauce to the diced chicken and mix well.  Keep the other half of the sauce in the bowl. 
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 (don't be shy with the cheese).   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 25-35 minutes (30- 35 for a crispier tortilla). The texture is better if you resist the urge to take them out before they are really crispy.  Allow to cool a few minutes before serving.

Makes 6 to 8 servings. 

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