OK, this recipe is a real WINNER! Trust me, I wouldn't steer you wrong. I have shared this with many friends and they have all loved it! They are a little bit of work, but totally worth it!
Chicken Enchiladas with Creamy Ranch Sauce
1 can condensed cream of chicken soup
1 cup refrigerated sour cream ranch dip
2/3 cup chopped green onions (about 10)3 cups chopped cooked chicken
3/4 cup enchilada sauce (we prefer mild)
12 6-inch soft tortillas
3 cups shredded cheddar cheese (12 oz.)
1. Heat oven to 350 degrees. Spray 13x9 baking dish with cooking spray. Mix soup, dip, and 1/3 cup of the onions. In separate bowl, mix chicken and enchilada sauce until coated.
2. Spoon 2 tablespoons soup mixture down center of each tortilla; set remaining mixture aside. Reserve 1/2 cup cheese for garnish. Top each tortilla with about 1/4 cup chicken mixture and scant 1/4 cup cheese. Fold sides of tortillas over filling; place seam side down in baking dish. Spoon remaining soup mixture over filled tortillas. Pour some leftover enchilada sauce over, if desired.
3. Cover with foil and bake 40 to 45 minutes. It will be hot and bubbly.
4. Remove from oven and sprinkle with 1/2 cup cheese and 1/3 cup onions. Bake uncovered about 5 more minutes.
SO GOOD!!! Keep me posted if you make them!