Cheesy Chicken Enchiladas

I got this YUMMY recipe from The Fairhope Foodie's blog and she got it from Annie's Eats. It was so good and creamy! This is a keeper according to Justin and me! I made Spanish rice to eat along with them and it was just as great! I always buy the boxed Spanish rice (Publix brand or Zatarain's) but the trick to really good Spanise rice is to add a can of diced tomatoes, undrained. It really makes it so much better!! Hope you enjoy these as much as we did! Now go cook!

Cheesy Chicken Enchiladas

4 boneless skinless chicken breasts

1 packet of taco seasoning

1 cup light sour cream

1 cup Ranch dressing

flour tortillas ( I used the taco size)

salsa

4 cups shredded cheese (I used Mexican blend)

Trim the chicken breats of excess fat and cut into bite-size pieces. Season the chicken with salt and pepper. Heat 1 tablespoon of extra virgin olive oil in a large skillet and saute chicken until cooked through, about 10 minutes. Add in taco seasoning and a few tablespoons of water. Cook chicken until all of the water is absorbed. Reduce heat to low to keep warm.

Meanwhile, mix up the sauce. Use a large bowl, combine half of the ranch and half of the sour cream and mix well, set aside. In a small bowl, combine the remainder of the two and mix well. Add chicken to large bowl and mix until chicken is coated.

Preheat the oven to 375 degrees . Grease a 9x13-inch baking dish. Take a tortilla and spread the mixture in the small bowl evenly all over the tortilla, it takes less than 1 teaspoon. Then take the chicken mix and line it down the center of tortilla. Top it off with salsa and shredded cheese, to taste. Roll up tortilla and place seam side down on the baking dish. Repeat the steps until the pan is full.

Spread the remaing sauce over the tops of the enchiladas and top off with more cheese. Bake in the oven for 25 minutes, or until tortillas are crispy.