For my very first post back I was 100% sure I had to blog about Annie’s “Benchiladas”. Of all the recipes I have tried in the last few months, this has to be one of my very favorites. It’s a new take on a chicken enchilada… definitely not authentic by any means, but so delicious! I made these for the first time a few months back, and when I had a large gathering over the holidays I made these again. Everyone agreed that these were amazing. Enjoy!
PS… you should click the link and see his pictures… they do the recipe much more justice then mine!!!
Cheesy Chicken “Benchiladas”
4-6 boneless, skinless chicken breasts
8 oz. reduced fat sour cream
8 oz. Ranch salad dressing
flour tortillas (10-15)
jar of salsa
shredded mexican cheese- we used about 4 cups per Annie’s suggestion, we love cheese!
Cook chicken breasts by preferred cooking method until cooked through. Set aside to cool a bit.
While chicken is cooling, mix up the sauce. 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. Shred or chop the cooked chicken and add to the large mixing bowl. Mix well with sauce.
Preheat the oven to 375°. Grease a 9 x 13″ pan (and possibly another, smaller pan if needed). Take one tortilla and top with a little less than 1 tbsp. of the sauce from the small bowl. Spread over the tortilla in an even layer. Add some of the chicken mixture to the center of the tortilla. Top with salsa to taste. Sprinkle with shredded cheese, to taste. Roll up tortilla and place, seam side down, in the prepared baking dish. Repeat with remaining ingredients (usually makes 10-15 enchiladas).
Bake in preheated oven for 25-30 minutes (30 for a crispier tortilla). Allow to cool a few minutes before serving.
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