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Makes 6 Servings
*28-ounce can green enchilada sauce
*1 1/2 cups cooked and diced chicken breast
*1/2 cup chopped onions
*1 cup sour cream
*1-ounce packet Hidden Valley Original Ranch Salad Dressing & Seasoning Mix
*4-ounce can diced green chilies
*3 cups shredded pepper jack cheese, divided use
*1/2 cup canola oil or corn oil
*12 corn tortillas
*Mexican crema, if desired
1Preheat oven to 350F degrees. Lightly spray 9"x13" baking dish with cooking spray. Spread 1 cup enchilada sauce on bottom of dish; set aside.
2In a large bowl, stir together chicken, onions, sour cream, Hidden Valley Original Ranch Salad Dressing & Seasoning Mix, chiles and 2 cups shredded cheese; set aside.
3Heat oil in a medium skillet over medium-high heat until a drop of water sizzles when dripped into oil. Lightly fry tortillas, one at a time, about 5 seconds per side (leave pliable). Use tongs to remove from pan and drain on paper towel-lined plate.
4Working in batches of 3 or 4, dip tortillas into enchilada sauce. Fill each dipped tortilla with 1/4 cup chicken-ranch mixture and roll. Place in prepared baking dish. Repeat to make 12 enchiladas. Spoon any remaining sauce over top of enchiladas and sprinkle with remaining cheese.
5Bake in preheated oven for 30 to 35 minutes. Serve hot drizzled with crema, if desired.
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Bake Time: 35 minutes

Recipe created by Sandra Lee on behalf of the makers of Hidden Valley (R) Original Ranch(R) dressings. For more recipes, visit