Recipe by Smith's Wife
"I got this recipe from my cousin and now this is my favorite dish. The ranch dressing mix adds nice flavor."
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skinless, boneless chicken breast halves - cut into 1/2 inch cubes
1 (10.75 ounce) can
condensed cream of chicken soup
1 (16 ounce) container
1 (4.5 ounce) can
chopped green chilies
1 (1 ounce) package
ranch dressing mix
10 (8 inch)
shredded Mexican cheese blend
I LOVED this! I am not a ranch fanatic, but I made this because my husband is. I made it exactly as the recipe is written. And it turned out fantastic! Also tastes just as good the next day for leftovers. This one is a definite keeper!
Pretty good recipe, but the sauce itself is too thick and the ranch taste was overpowering. Next time I will only use half of the ranch called for, and thin the sauce down a little bit.
These were fantastic! I made exactly as directed, but added onions. So good and even my picky eater gobbled them up! Thanks for the recipe!
I actually turned this into a casserole, didn't have time to roll the enchilada's, so I tore the tortillas into fourths and layered everything. Made this in a hurry for dinner and I forgot the ranch dressing! But it was still good! I served some Green Chili Salsa Verde on top.
I made these the other night and everyone loved them. Am making them again tonight for company. I did add a little garlic to the sauce.
Left out chilies. This was AWESOME!!
So good! My daughter loved these and she doesn't like regular enchilladas. I made a couple of changes. I used corn tortillas lightly fried in grease and instead of green chilles i used some salsa. I added extra cheese to. very good will definately make again.
Sauce (with only 8 oz sour cream) is awesome! Add a teaspoon or so of chipotle chile powder, can't go wrong!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Ranch Enchiladas
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 428
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