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Category: CASSEROLES
Prep Time: Cook Time: Total Time:
This recipe is a great one to use rotisserie chicken from the grocery store.
Serves 4-6
1 cooked rotisserie chicken torn into pieces
or about 2-3 cups of cooked chicken meat
6 ounces of shredded Mexican blend cheese
3/4 cup prepared ranch dressing
1/2 cup sour cream
1 small can of diced green chiles
1 small red bell pepper small chopped
1 small can of sliced black olives
1 teaspoon taco seasoning
1 (10.75)can low sodium cream of chicken soup
6-8 (10")whole wheat tortilla-warmed in the microwave
Directions:
Preheat oven to 350 degrees
In a large bowl add the cooked chicken, 1/2 cup of ranch dressing, 1/4 cup sour cream, green chiles, diced red bell peppers, 1 cup of shredded cheese, black olives and taco seasoning.
Mix it well.
Take warm tortillas and divide the chicken filling between the tortillas.
Roll the tortillas and place each into a greased baking dish with the seam side down to secure them
In a small bowl mix the remaining sour cream, ranch dressing, and cream of chicken soup.
Pour it over the enchiladas and sprinkle with cheese.
Bake at 350 degrees for 25 minutes or until the top is browned and bubbly and the filling is hot.
Serve with spanish rice!
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GREEN CHILE RANCH ENCHILADAS
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Category: CASSEROLES
Prep Time: Cook Time: Total Time:
This recipe is a great one to use rotisserie chicken from the grocery store.
Serves 4-6
1 cooked rotisserie chicken torn into pieces
or about 2-3 cups of cooked chicken meat
6 ounces of shredded Mexican blend cheese
3/4 cup prepared ranch dressing
1/2 cup sour cream
1 small can of diced green chiles
1 small red bell pepper small chopped
1 small can of sliced black olives
1 teaspoon taco seasoning
1 (10.75)can low sodium cream of chicken soup
6-8 (10")whole wheat tortilla-warmed in the microwave
Directions:
Preheat oven to 350 degrees
In a large bowl add the cooked chicken, 1/2 cup of ranch dressing, 1/4 cup sour cream, green chiles, diced red bell peppers, 1 cup of shredded cheese, black olives and taco seasoning.
Mix it well.
Take warm tortillas and divide the chicken filling between the tortillas.
Roll the tortillas and place each into a greased baking dish with the seam side down to secure them
In a small bowl mix the remaining sour cream, ranch dressing, and cream of chicken soup.
Pour it over the enchiladas and sprinkle with cheese.
Bake at 350 degrees for 25 minutes or until the top is browned and bubbly and the filling is hot.
Serve with spanish rice!
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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