Avocado Ranch Chicken Enchiladas
Author: Root Family Review
- ¼ cup (2 oz) Hidden Valley Ranch Light Dressing
- ¼ cup (2 oz) Taco Bell Bold and Creamy Spicy Ranchero Sauce
- 2 single serving Wholly Guacamole (4 oz total)
- ½ cup (4 oz) salsa
- ⅜ cup (3 oz) chicken broth
- ½ tsp onion powder
- 4 oz Velveeta Cheese (melted)
- salt to taste
- 7 inch flour tortillas
- 10 oz shredded rotisserie chicken breast
- 4 oz (1 cup) sharp shredded cheddar, divided use
- garnish with sour cream and sliced green onion
- Melt Velveeta in microwave safe dish.
- Add first 7 ingredients (ranch dressing through melted Velveeta) to a blender and blend well.
- Add salt to taste and blend again.
- In a separate bowl, mix together ¾ cup of the sauce, shredded chicken and ½ cup cheddar cheese.
- Spread ¼ cup of the remaining sauce on the bottom of an 8 x 8 inch baking dish
- Place about ⅓ cup of the chicken mixture in a tortilla and roll up
- Add to baking dish, seam side down
- Fill 6 to 8 flour tortillas with the chicken mixture until baking dish is full.
- Pour remaining sauce on top of enchiladas and spread it out to cover.
- Cook 350 for 20 minutes
- Sprinkle with remaining ½ cup of shredded cheddar. Return to oven for 2 to 3 minutes minutes to melt.
- Garnish with sour cream and green onion
Recipe by The Root Family Review at https://www.rootfamilyreview.com/avocado-ranch-chicken-enchiladas/
3.5.3226