Monday, April 29, 2013

Ranch Chicken Enchiladas:

I often feel like I make the same thing for dinner every single day.
I know I don't, but I guess we just get in a rut, and there are times where I can't figure out what to make for dinner because it seems like we just had everything.
Today was definitely one of those days and anything I did think of making,
we were missing some key ingredient (or we had just had it!)!
I came across this recipe and it sounded super yummy
and I was shocked to find that we had all the ingredients!!!
They turned out so good, too!
(please excuse the picture - they really did look yummy!!!)
They do take a little while to put together, but they are totally worth it!! 
I really hope you give them a try!

3-4 chicken breast, thawed and cut into thirds
3-4 tblsp. taco seasoning
3 tblsp. dry ranch dressing mix
1 cup chicken broth or water
1 cup prepared ranch dressing
1 cup salsa
Shredded cheddar cheese
Corn tortillas wraps

Place chicken, taco seasoning, ranch mix, and chicken broth or water in a slow-cooker. Cover and cook on high for 3-4 hours or until chicken shreds easily. Shred the chicken and continue to cook on low until you are ready to use.
In a small bowl, whisk together the prepared ranch dressing and the salsa; set aside.
Coat a 9x13-inch baking dish with cooking spray. Spread 2-3 tablespoons of the ranch and salsa mixture over the bottom of the pan; set aside.
On a microwave safe plate, layer 4-5 tortilla wraps in between damp paper towels. Microwave approximately 1 minute or until warm and pliable
(you will need to use these first, and then heat more as you are ready to use them).
Assemble the enchiladas, by putting 1 tblsp. of the ranch/salsa in the center of a tortilla wrap. Add chicken and sprinkle with a little cheese. Roll up tightly and place in the pan, seam side down
(it's good if the tortilla rolls are packed tightly together in the pan. This keeps them from unrolling).
Repeat, making as many tortillas as you want. Once you are finished, sprinkle the entire dish with additional cheese. Bake at 350 degrees for 30 minutes or until cheese is melted and bubbly and everything is warm through. Drizzle with a small amount of additional ranch dressing if desired. Serve!

-Some in my family do not care for salsa, mainly because of the chunks of peppers and onions. So I put the salsa in a mini food processor and and processed until smooth. They really liked it this way.
-I cooked my chicken in the crock pot, but if you didn't have that much time, you could try Plan B: Boil your chicken in water until done. Shred with two forks. Place the shredded chicken, taco seasoning, ranch mix and water or chicken broth in a skillet. Saute over medium-high heat until most of the liquid is absorbed.
-Use more or less taco seasoning, depending on how spicy you like it.  

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