DELICIOUS AND EVERYONE LIKED THEM, but were hard for the kids to eat so I would serve them cut up smaller! Eczema dad liked it and wouldn’t mind having it again (that’s a really good sign for him!). Will definitely be added to the menu and I will find a way to serve just the chicken as well it was DELICIOUS alone!
3-4 Boneless Skinless Chicken Breasts (I used 2 large frozen ones from Costco)
1 package chicken taco seasoning
1 package ranch dry salad dressing
½ cup ranch dressing (I used buttermilk)
½ cup salsa (hint I like to buy from our favorite restaurant and use it in recipes)
8 oz package shredded cheese
8-10 white flour tortillas
Cook and shred the chicken. I cooked mine in the slow cooker with the ranch packet and taco seasoning packages. I cooked it on high for about 2.5 hours since it was frozen. I shredded it to add in later
Mix the ½ cup of ranch and ½ salsa in a bowl. Spray a 9×13 pan with cooking spray and spread a thin layer of the salsa/ranch mixture on the bottom.
Start putting the enchiladas together by putting about 2 tablespoons of the ranch and salsa mixture on the tortilla. Then put shredded chicken on top of that. Sprinkle with cheese and roll it up.
Line up the prepared tortilla in the 9×13 pan and sprinkle heavily with the cheddar cheese. I did 10 tortillas to feed 5 of us. We had 2 left over.
Cover with foil and bake at 350 degrees for 30 minutes then uncover until the cheese is bubbling and a bit browned about 5 min