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Avocado Ranch Chicken Enchiladas
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Avocado Ranch Chicken Enchiladas

Author: Root Family Review

Ingredients

  • ¼ cup Hidden Valley Ranch Light Dressing (2 oz.)
  • ¼ cup Taco Bell Bold and Creamy Spicy Ranchero Sauce (2 oz.)
  • 2 single serving Wholly Guacamole 4 oz total
  • ½ cup your favorite salsa
  • 3/8 cup chicken broth
  • 1/2 tsp onion powder
  • 4 oz Velveeta Cheese melted
  • salt to taste
  • 6 to 8 flour tortillas (7 inch)
  • 10 oz shredded rotisserie chicken breast
  • 1 cup sharp shredded cheddar, divided use (4 oz.)
  • garnish with sour cream and sliced green onion

Instructions

  • 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 3/4 cup of the sauce, shredded chicken and 1/2 cup cheddar cheese.
  • Spread 1/4 cup of the remaining sauce on the bottom of an 8 x 8 inch baking dish
  • Place about 1/3 cup of the chicken mixture in each 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°F for 20 minutes
  • Sprinkle with remaining 1/2 cup of shredded cheddar
  • Return to oven for 2 to 3 minutes minutes to melt
  • Garnish with sour cream and green onion