I do not like putting the enchilada sauce on the tops of the enchiladas while they are baking because I dislike any food that is remotely soggy. So I added the sauce to the chicken while it is cooking. This way you get the flavor and you get the flavor throughout the entire dish. I got the idea of adding ranch dressing the filling from Annie’s Eats. I cooked my chicken the night before so all I needed to do the next day and assemble and bake. They took about 35 minutes to cook that way because my filling was cold.
4 chicken breasts (mine were pretty large)
1 10 ounce can red enchilada sauce
1 small call green chilies
3/4 cup sour cream
6 tablespoons ranch dressing
8-10 flour tortillas
lots of shredded cheese
salt and pepper
Preheat oven to 350. Spray a 9x13 baking dish with cooking spray.
In a pan combine enchilada sauce, chicken salt and pepper. Cook on medium to medium low heat until done.
Remove chicken from sauce, allow to cool, then shred. Reserve ½ of sauce from the pan and discard the remaining sauce.
Place chicken and reserved sauce back in pan and mix in sour cream, ranch dressing and green chilies (add salt and pepper if needed). Heat until warmed though and well combined.
Place your tortillas on a plate and warm in the microwave for 30 seconds with a damp paper towel over them. Keep the damp paper towel over the tortillas you are not currently working with.
Evenly distribute chicken mixture into tortillas, add desired amount of shredded cheese, roll up tortilla and place in baking dish seam side down. Depending on how much filling you put in each one you will end up with 8-10 (I got 9) tortillas.
Top rolled enchiladas with cheese and place in oven to bake about 20-25 minutes.