We had these for dinner last night, and they were awesome! I was a little worried they would come out tasting too ranchy, but I probably wouldn't have guessed that was what was in them if I didn't know. I actually liked that they weren't soaked in enchilada sauce like the other recipe I use.
4-6 boneless, skinless chicken breasts
1 cup reduced fat sour cream
1 cup Ranch salad dressing
Salsa to taste
Shredded cheese(I used a mixture of fiesta blend and sharp cheddar because it is what I had)
Cook chicken breasts(I tossed mine in the oven, but cook any way you want) and shred chicken after it has cooled a bit.
Preheat oven to 375 and grease a 9 x 13 baking dish.
In a large bowl, mix half of the ranch and sour cream. In a smaller bowl, mix the other half of the ranch and sour cream. Add the shredded chicken to the large bowl and mix well. Spread about a tablespoon of the plain mixture over the tortilla to cover evenly. Add some of the chicken mixture to the center of the tortilla, and then as much salsa and cheese as you would like. Roll up tortilla, and place seam side down in prepared baking dish. Bake 25-30 minutes. I made 8 large enchiladas but the recipe says you should be able to make 10-15.
I also sprinkled a little salsa and cheese on top before I baked them because we prefer it that way.
Source: Annie's Eats
~Kiss The Cook