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Chicken Ranchiladas #Rsc

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Ingredients

Adjust Servings:
9 ounces frozen chopped spinach
2 tablespoons vegetable oil
2 shallots, minced
2 garlic cloves, minced
1 teaspoon kosher salt, divided
1 cup plain greek yogurt
1 ounce hidden valley; original ranch; dressing and seasoning mix
10 ounces enchilada sauce
3 cups shredded cooked boneless skinless chicken breasts
8 ounces monterey jack pepper cheese, shredded, divided
1/4 teaspoon fresh ground black pepper
6 (8 inch) flour tortillas

Nutritional information

509.3
Calories
207 g
Calories From Fat
23.1 g
Total Fat
9.6 g
Saturated Fat
93.2 mg
Cholesterol
1343.8 mg
Sodium
36.2 g
Carbs
3.8 g
Dietary Fiber
4.7 g
Sugars
38.2 g
Protein
267g
Serving Size

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Chicken Ranchiladas #Rsc

Features:
    Cuisine:

    Nice comfort food for a chilly, rainy evening. A little too spicy for my liking, but I'm a wimp. The rest of the family enjoyed them. The ranch flavor was a nice addition. My daughter prepared them and had no trouble following the recipe. We served them with Recipe #52177.

    • 73 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Chicken Ranchiladas #RSC, Ready, Set, Cook! Hidden Valley Contest Entry A twist on an enchilada, with yummy ranch flavoring throughout as well as on top of the ranchilada!!, Nice comfort food for a chilly, rainy evening A little too spicy for my liking, but I’m a wimp The rest of the family enjoyed them The ranch flavor was a nice addition My daughter prepared them and had no trouble following the recipe We served them with Recipe #52177


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    Steps

    1
    Done

    Preheat Oven to 375 Degrees. Spray a 9 X 13 X 2 Baking Dish With Non-Stick Cooking Spray; Set Aside.

    2
    Done

    Heat Spinach in Microwave Oven According to Package Directions, Just to Thaw It Out, not Heat It Through. Place Spinach Into a Clean Kitchen Towel and Squeeze Dry; Set Aside.

    3
    Done

    Heat the Vegetable Oil in a Medium Non-Stick Skillet Over Medium-High Heat. Add in the Shallots, Garlic and 1/2 Teaspoon Salt and Cook Until They Begin to Soften, Approximately 2 - 3 Minutes. Add in the Reserved Spinach, Mix to Combine; Set Aside.

    4
    Done

    Place the Yogurt Into a Medium Bowl, Add 4 Teaspoons of the Ranch Seasoning Mix; Mix to Combine; Set Aside.

    5
    Done

    Place the Enchilada Sauce Into a Medium Bowl, Add in the Remaining Ranch Seasoning Mix, Mix to Combine; Set Aside.

    6
    Done

    Place the Chicken Into a Large Bowl, Add in the Reserved Spinach Mixture, 6 Ounces of the Cheese, Remaining 1/2 Teaspoon Salt, Black Pepper and 1/2 Cup of the Ranch Yogurt Sauce, Mix to Fully Combine; Set Aside.

    7
    Done

    Lay the Tortillas in a Single Layer Onto Work Surface. Evenly Divide the Chicken Mixture Between the Tortillas, Placing It Down the Center of the Tortillas. Start Rolling Up the Tortillas, by Folding Over an Empty End of the Tortilla Over the Filling, Then Rolling Up Cigar Style. Follow This Process For All 6 Tortillas.

    8
    Done

    Spread 2 - 3 Tablespoons of the Enchilada Sauce Into the Bottom of the Prepared Baking Dish. Place Rolled Tortillas, Seam Side Down, Into Baking Dish. Pour Remaining Sauce Over Tortillas, Being Sure to Cover Them Entirely in Sauce. Top With Remaining 2 Ounces Cheese. Cover Dish With Aluminum Foil, Place in Preheated Oven and Bake Until Heated Through, Approximately 30 - 35 Minutes.

    9
    Done

    Serve Ranchiladas With Remaining Ranch Yogurt Sauce on the Side.

    Avatar Of Danielle Lopez

    Danielle Lopez

    Taco extraordinaire with a passion for creating bold and flavorful fillings.

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