Free Recipe Wednesday! (Creamy Ranch Chicken Enchiladas)

Hello again food friends.  Welcome to this week's Free Recipe Wednesday.  As usual, this recipe comes from one of the many sites I visit.  I just bookmark what looks good and then share them with you.  Of course ideally I would like to try these recipes before I post them but that doesn't always seem to be possible.  On that note,  it's that time of year again to bring out the smoker so hopefully I'll have some pictures (ribs, brisket, pulled pork), rub recipes, techniques, things like that to post in the near future. Until then I'll keep posting delicious looking recipes like the one we have this week.  I'm not a huge fan of red enchilada sauce so this recipe intrigued me with the sour cream and ranch dressing.  It sounds amazing and I can't wait to try it.  Enjoy and let me know what you think if you try them yourself.

Have a Safe 4th of July!

Creamy Ranch Chicken Enchiladas

• 4 Boneless Skinless Chicken Breasts
• 8 oz Reduced Fat Sour Cream
• 8 oz Ranch Salad Dressing
• 4-6 Large Flour Tortillas
• 2 Tablespoons Chopped Green Chilies
• 1 Roma Tomato, diced
• 1-2 cups Shredded Mexican Cheese Blend
• Salt & Pepper

1. Preheat the oven to 375 degrees; spray a 9"x13" pan with non-stick cooking spray.
2. Cut the chicken into bite size chunks or strips; sprinkle with salt and pepper.
3. Cook the chicken in a saute pan for about 5-8 minutes, or until the chicken is no longer pink the in middle; set aside to cool.
4. While the chicken is cooking, mix the sour cream and Ranch dressing together; pour half of the sauce mixture into a small bowl and add the chopped green chilies.
5. Add the chicken to the the other bowl of sour cream and ranch mixture; stir to combine.
6. Take one tortilla and place some of the chicken mixture into the center of it. Roll up the tortilla and place, seam side down, in the prepared baking dish. Repeat until all the chicken mixture is gone.
7. Pour the remaining sauce mixture over all the tortillas. Sprinkle with shredded cheese and tomatoes.
8. Bake for about 25 minutes; allow to cool a few minutes before serving.