• 1 can ( 28 oz.) green enchilada sauce
  • 1 1/2 cups cooked and diced chicken breast
  • 1/2 cup chopped onion
  • 1 cup sour cream
  • 1 pkg. Hidden Valley Salad Dressing Mix
  • 1 can diced green chilies
  • 3 cups shredded pepper jack cheese, divided
  • 1/2 cup canola oil
  • 12 corn tortillas
  1. Preheat oven to 350°. Lightly spray 9x13 baking dish with cooking spray. Spread 1 cup enchilada sauce on bottom of dish, set aside. In a large bowl, stir together chicken, onions, sour cream, Ranch mix, chilies and 2 cups cheese. Set aside. Heat oil in skillet until a drop of water sizzles when dropped into it. Lightly fry tortillas, one at a time about 5 seconds per side, (leave pliable). Remove and drain on paper towels. Working in batches of 3 or 4, dip tortillas into enchilada sauce. Fill each dipped tortilla with 1 cup chicken mixture and roll. Place in baking dish. Repeat to make 12 enchiladas. Spoon any remaining sauce over top of enchiladas and sprinkle with remaining cheese. Bake for 30-35 minutes.
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