Benchiladas from FieryIrishAngel
Credit: Annie’s Eats (Nestie on the What’s Cooking? board)
2.5 pounds boneless, skinless chicken breasts
10 oz. sour cream
10 oz. Ranch salad dressing
flour tortillas (10-15)
jar of green salsa (my preferred for chicken dishes – I think the flavors mesh better than with red salsa)
3 cups shredded Mexican cheese (mix of monterey jack and cheddar)
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 (I ended up with 10 enchiladas).
Bake in preheated oven for 25-30 minutes (30 for a crispier tortilla). Allow to cool a few minutes before serving.
-I boiled and shredded the chicken the night before to save time the next evening, which I highly recommend if you’re pressed for time like I tend to be.
-After mixing the sauce per the original recipe (8 oz. of each component) I began adding it to the shredded chicken and just felt like it wasn’t moist enough. I used almost all of the sauce to mix with the chicken and then whipped up a bit more to layer into the tortillas as I went along.
-I didn’t use the entire jar of salsa nor the full amount of cheese that Annie’s recipe called for and next time, I would increase both to the recommended amounts.