Enchilada's!!

I found this recipe for Enchilada's that were TERRIFIC!! Im a HUGE fan of that Ranchero sauce (white sauce) you get on enchilada's and decided to take a stab at it myself!  SO GLAD I DID!!
If you're looking for those red sauce enchilada's, these are not it!  ALL RANCH-Y GOODNESS HERE!

Cheesy Chicken Enchiladas


Ingredients:
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 (at least 2 bags!)

Directions:
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).  Pour over the excess 'ranchero' sauce over the middle of all the enchilada's, then sprinkle more cheese and BAKE!

Bake in preheated oven for 25-30 minutes (30 for a crispier tortilla). Allow to cool a few minutes before serving.

Enjoy, Dani :)