4 boneless, skinless chicken breasts, cooked and shredded
8 oz. reduced fat sour cream
8 oz. Ranch salad dressing
flour tortillas (10-15)
1 1/2 cups taco sauce or salsa
2 cups shredded cheese
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. Add shredded chicken to the large mixing bowl. Mix well with sauce.
Preheat the oven to 375°. Grease a 9 x 13″ pan. Fill one tortilla with some of the chicken mixture and a little cheese. Roll up tortilla a place seam side down in prepare baking dish. Repeat with remaining ingredients (usually makes 8 enchiladas). Add salsa or taco sauce to small bowl and mix together. Top enchiladas with mixture. Sprinkle with remaining shredded cheese.
Bake in preheated oven for 25-30 minutes (30 for a crispier tortilla).
Serves 4...makes 6-8 "renchiladas"