Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup ranch dressing
- 8 large flour tortillas
- 2 cups shredded cheddar and Monterey Jack cheese, divided
- ½ cup chopped green onions
- 4 oz cream cheese, softened
- ½ cup sour cream
Instructions
- Preheat oven to 350°F (175°C) and spray a baking dish with nonstick cooking spray.
- Boil chicken breasts in water until cooked through, about 15-20 minutes. Shred the chicken.
- In a bowl, combine shredded chicken, ranch dressing, half of the cheese, and green onions.
- Fill each tortilla with about a quarter cup of the chicken mixture, roll tightly, and place seam-side down in the baking dish.
- In another bowl, mix softened cream cheese and sour cream; spread over the assembled enchiladas.
- Top with remaining cheese and bake for 20-25 minutes until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 320
- Sugar: 3g
- Sodium: 810mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg