Monday, July 5, 2010

Cheesy Chicken Enchiladas aka Benchiladas

This recipe came from a site called Annie's Eats. She is quite the talented chef and her recipes are usually too involved for me to attempt on a weeknight.....and since I rarely cook on the weekends, I am out of luck. But this one caught my eye because it was soooo easy and we love all this Mexicanish. I seriously thank the heavens this recipe came into my life. We will be adding this to the all time favorite recipes column and will be making this a couple time per month. So get what you need and make them, don't argue, just do it!

Cheesy Chicken Enchiladas

borrowed from Annie's Eats *** I used the picture right from Annie's site until I re-shoot mine, it was just about the worst picture I ever have taken so until I make it again I will borrow this one, she actually makes it look like something you would want to eat.... another p.s they are named benchiladas for her husband Ben because its his favorite meal.
4-6 boneless, skinless chicken breasts
8 oz. reduced fat sour cream
8 oz. Ranch salad dressing
flour tortillas (10-15) – we like Azteca, packs of 10
jar of salsa
shredded mexican cheese (I usually use close to 4 cups, I love cheese!)

Cook chicken breasts by preferred cooking method until cooked through. Set aside to cool a bit. Or use a Rotisserie Chicken!!!!!

While chicken is cooling, mix up the sauce. In a large mixing bowl, combine half of the sour cream and half of the Ranch dressing. In a small bowl, combine the rest of the sour cream and Ranch dressing. Stir both until well combined. Shred or chop the cooked chicken and add to the large mixing bowl. Mix well with sauce.

Preheat the oven to 375°. Grease a 9 x 13″ pan (and possibly another, smaller pan if needed). Take one tortilla and top with a little less than 1 tbsp. of the sauce from the small bowl. Spread over the tortilla in an even layer. Add some of the chicken mixture to the center of the tortilla. Top with salsa to taste. Sprinkle with shredded cheese, to taste. Roll up tortilla and place, seam side down, in the prepared baking dish. Repeat with remaining ingredients (usually makes 10-15 enchiladas).

Bake in preheated oven for 25-30 minutes (30 for a crispier tortilla). Allow to cool a few minutes before serving.

VERDICT--While they arent "authentic" Mexican, these are awesome!! So simple, the ingredients are things I keep on hand most days and since I used Rotisserie chicken it was so quick to put together. I love the crunchy outside and the leftovers were highly coveted. I did make sure I didnt put them too close together so that they could get crunchy all around. When I saw the filling I was afraid they would be too soupy but the filling creamed up nicely and they werent too sloppy. The recipe calls for 4-6 chicken breast, so the other ingredients can be adjusted accordingly. I dont think you can mess this one up!


  1. I made this recipe the other day but instead of Rotisserie chicken I put 5 chicken breasts in the crock pot and added the ranch/sour cream mixture when it finished cooking!
    Turned out great!

  2. Oh wow, that is a great idea! Thanks for sharing