"I got this recipe from my cousin and now this is my favorite dish. The ranch dressing mix adds nice flavor." — Smith's Wife
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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
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!
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.
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!
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.
Delicious, different, and amazing flavor. I love ranch and this was absolutely one of my favorite recipes I have ever tried. Thanks!
* 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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