Avocado Ranch Chicken Enchiladas
 
 
Author:
Ingredients
  • 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
Instructions
  1. Melt Velveeta in microwave safe dish.
  2. Add first 7 ingredients (ranch dressing through melted Velveeta) to a blender and blend well.
  3. Add salt to taste and blend again.
  4. In a separate bowl, mix together ¾ cup of the sauce, shredded chicken and ½ cup cheddar cheese.
  5. Spread ¼ cup of the remaining sauce on the bottom of an 8 x 8 inch baking dish
  6. Place about ⅓ cup of the chicken mixture in a tortilla and roll up
  7. Add to baking dish, seam side down
  8. Fill 6 to 8 flour tortillas with the chicken mixture until baking dish is full.
  9. Pour remaining sauce on top of enchiladas and spread it out to cover.
  10. Cook 350 for 20 minutes
  11. Sprinkle with remaining ½ cup of shredded cheddar.  Return to oven for 2 to 3 minutes minutes to melt.
  12. Garnish with sour cream and green onion
Recipe by The Root Family Review at https://www.rootfamilyreview.com/avocado-ranch-chicken-enchiladas/