This recipe and the above photo taken from http://thesistersdish.blogspot.com/Steve is unknowingly going to help me describe this recipe. He's sitting at my feet right now and in his words, these enchiladas are "mmmm, mmmm, mmmm, mmmm, mmmm!" Of course the ranch dressing included in the recipe doesn't hurt- he LOVES ranch. I was fantastically impressed as well. This recipe is pretty easy, the crock pot does most of the work. The chicken alone does need to cook for about 3 hours, so it's probably best to start before 5:30 PM if you want to eat before 9 PM :P These are awesome, enjoy!
Creamy Ranch Chicken Enchiladas
1-2 chicken breasts
1 4 oz. can green chilies
1/4 cup chicken broth
2 T. Ranch dressing mix, separated
1/4 t. ground cumin
2 oz. cream cheese
½ can cream of mushroom plus 1/2 cup milk
1 can cream of chicken
1/4 c. milk
1 1/2 cups cheese, separated
1/4 t. oregano
7 small flour tortillas
Cook chicken, green chilies, chicken broth, and 1 T. ranch dressing mix in crock pot on low for ~3 hours. Shred chicken and return to the cock pot. Add cumin, cream cheese and cream of mushroom soup. Cook until crock pot until the cream cheese is melted. In a separate bowl mix the cream of chicken soup, milk, 1 T. ranch dressing mix, 1 cup of cheese and oregano. Spread chicken mixture in the middle of the tortillas. Roll and place in a greased 9x13 baking dish. Any of the chicken mixture left add to the soup/cheese mixture. Spread the soup/cheese mixture over the enchiladas and sprinkle with remaining cheese. Bake at 350 for 25-30 minutes, or until cheese just starts to bubble and brown. Serve with sour cream and lots of salsa.
Creamy Ranch Chicken Enchiladas
1-2 chicken breasts
1 4 oz. can green chilies
1/4 cup chicken broth
2 T. Ranch dressing mix, separated
1/4 t. ground cumin
2 oz. cream cheese
½ can cream of mushroom plus 1/2 cup milk
1 can cream of chicken
1/4 c. milk
1 1/2 cups cheese, separated
1/4 t. oregano
7 small flour tortillas
Cook chicken, green chilies, chicken broth, and 1 T. ranch dressing mix in crock pot on low for ~3 hours. Shred chicken and return to the cock pot. Add cumin, cream cheese and cream of mushroom soup. Cook until crock pot until the cream cheese is melted. In a separate bowl mix the cream of chicken soup, milk, 1 T. ranch dressing mix, 1 cup of cheese and oregano. Spread chicken mixture in the middle of the tortillas. Roll and place in a greased 9x13 baking dish. Any of the chicken mixture left add to the soup/cheese mixture. Spread the soup/cheese mixture over the enchiladas and sprinkle with remaining cheese. Bake at 350 for 25-30 minutes, or until cheese just starts to bubble and brown. Serve with sour cream and lots of salsa.
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