• 1 (28 ounce) can green enchilada sauce
  • 1 1/2 cups cooked and diced chicken breast
  • 1/2 cup chopped onion
  • 1 cup sour cream
  • 1 envelope Hidden Valley Ranch Salad Dressing Mix
  • 1 can diced green chiles
  • 3 cups shredded pepper jack cheese, divided
  • 1/2 cup vegetable oil
  • 12 corn tortillas


  1. Heat oven to 350 degrees F. Lightly spray 9 x 13-inch baking dish with cooking spray.
  2. Spread 1 cup enchilada sauce on bottom of dish; set aside.
  3. In a large bowl, stir together chicken, onions, sour cream, dressing mix, chiles and 2 cups cheese. Set aside.
  4. Heat oil in skillet until a drop of water sizzles when dropped into it. Lightly fry tortillas, one at a time about 5 seconds per side, (leave pliable). Remove and drain on paper towels.
  5. Working in batches of 3 or 4, dip tortillas into enchilada sauce. Fill each dipped tortilla with 1 cup chicken mixture and roll. Place in baking dish. Repeat to make 12 enchiladas. Spoon any remaining sauce over top of enchiladas and sprinkle with remaining cheese.
  6. Bake for 30-35 minutes.

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