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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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat an oven to 350 degrees F (175 degrees C).

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  • Melt the butter in a large skillet over medium-high heat. Stir in the chicken and cook until no longer pink in the center, about 7 minutes. Whisk together the condensed cream of chicken soup, sour cream, chiles, and ranch dressing in a bowl; spread a thin layer of the mixture into a 9x13 inch baking dish.

  • Spoon about 2 tablespoons of sauce into each tortilla; divide the chicken among the tortillas and sprinkle with 3/4 of the cheese. Roll the tortillas into cylinders and place seam-side-down into the baking dish. Pour the remaining sauce over the enchiladas and cover the dish with aluminum foil.

  • Bake in the preheated oven until hot, about 35 minutes. Remove the foil and sprinkle with the remaining cheese. Return to the oven and cook a few more minutes until the cheese melts.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

813 calories; 47.6 g total fat; 145 mg cholesterol; 1789 mg sodium. 57.1 g carbohydrates; 38.5 g protein; Full Nutrition

Reviews (50)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/24/2009
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! Read More
(17)

Most helpful critical review

Rating: 2 stars
06/04/2011
Saw all the good reviews this got so I tried this recipe but was sorely disappointed. I am only giving this two stars because my husband and daughter said it was "OK" but personally I didn't like this at all. Way too much sour cream flavor in this which is probably why because I am not a big sour cream fan. It also seemed to be missing something but am not sure what. Maybe a more cheesy sauce would help it? I'm not sure but I don't plan to try it again. Read More
(3)
69 Ratings
  • 5 star values: 40
  • 4 star values: 22
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
06/24/2009
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! Read More
(17)
Rating: 5 stars
06/24/2009
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! Read More
(17)
Rating: 5 stars
10/28/2010
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! Read More
(12)
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Rating: 4 stars
01/21/2010
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. Read More
(12)
Rating: 5 stars
05/03/2011
I made this using: 4 C shredded cooked chicken breasts 1 C Ranch Dressing from bottle (Hidden Valley is Best) 1/2 C Sour Cream the green chilies 1/2-2/3 C Tostito's Med. or Hot Salsa and the cheese mixed together & divided (using 1/2 in Chicken mixture & other half to top the enchiladas before baking).These are the BEST Enchiladas my Family & I have EVER eaten!! This Yields: between 14-17 Enchiladas depending on how much filling is used. Read More
(8)
Rating: 5 stars
07/24/2009
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. Read More
(7)
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Rating: 5 stars
01/24/2011
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. Read More
(4)
Rating: 5 stars
03/10/2010
Left out chilies. This was AWESOME!! Read More
(4)
Rating: 5 stars
05/15/2012
Sauce (with only 8 oz sour cream) is awesome! Add a teaspoon or so of chipotle chile powder can't go wrong! Read More
(3)
Rating: 4 stars
08/25/2009
Very good. I did season the chicken breast with onion powder Morton's Nature's Seasoning and salt. I cooked whole then shredded when cooled. It makes a lot of sauce but thats no big deal. Family really enjoyed these. Very easy. I will make these again. Thanks for sharing! Read More
(3)
Rating: 2 stars
06/04/2011
Saw all the good reviews this got so I tried this recipe but was sorely disappointed. I am only giving this two stars because my husband and daughter said it was "OK" but personally I didn't like this at all. Way too much sour cream flavor in this which is probably why because I am not a big sour cream fan. It also seemed to be missing something but am not sure what. Maybe a more cheesy sauce would help it? I'm not sure but I don't plan to try it again. Read More
(3)