Monday, November 30, 2009

Chicken Enchiladas

I know, I'm supposed to be making creative leftovers out of turkey. Instead, I'm decorating for Christmas and making enchiladas. Mmm...I do have an awesome cranberry chutney recipe to share, though!
This is Annie's husband Ben's favorite recipe, so she named them Benchiladas. I'm pretty sure that there aren't any foods that work with Norris' name. Any ideas??

Look at her pictures--they are much more appetizing than the one I took! I served these with saffron rice, which was so good! I like the filling of these enchiladas, but I think I prefer enchiladas with sauce over the top. The Taste of Home light enchiladas will remain my favorite overall, but I'm thinking a combo of these two would be delicious. I'll let you know!

Cheesy Chicken “Benchiladas”


4-6 boneless, skinless chicken breasts

8 oz. reduced fat sour cream

8 oz. Ranch salad dressing (used reduced fat)

flour tortillas (10-15)

jar of salsa

shredded mexican cheese (I used about 1 cup)


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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