I was perusing the web for freezer-friendly meals when I came across this post on Annie's Eats for "Benchiladas". Upon first read I thought they sounded absolutely disgusting. Then my curiosity got the best of me and I decided to make them since I had all the ingredients handy. Annie is a pretty well-known food blogger, and I figured she wouldn't lead me astray. I didn't take a photo because they looked disgusting! I'm not sure how Annie's ended up looking so restaurant-quality! Mine definitely turned out to look creamier and runnier than hers.
David liked these and ate the leftovers. They weren't my favorite enchiladas because they tasted to Ranch-y to me but I will make them again because they are super easy and really inexpensive.
Next time I will cut back on the Ranch dressing, and add some cream cheese to make them a bit more creamy.
Annie suggests putting the salsa inside each enchilada. There was just a little too much going on inside of these babies for me, so next time I'll just serve it on the side.
All in all, an OK meal to throw together quickly for the two of us, but I wouldn't serve it to company. My modifications to Annie's recipe are below. She didn't use exact measurements but I wrote down what I used for future reference. I also combined a couple of the original steps to save time and use fewer mixing bowls.
Creamy Chicken Enchiladas - serves 4
3-4 boneless, skinless chicken breasts, cooked and shredded
4 oz. reduced fat sour cream
4 oz. Ranch salad dressing
8 flour tortillas
2 cups shredded cheese - I used a mixture of Extra Sharp Cheddar and Monterrey Jack, use whatever you have handy
Preheat the oven to 375°.
In a mixing bowl, combine the chicken, sour cream, Ranch dressing and cheese.
Grease a 9 x 13″ baking dish. Heat tortillas in the microwave for about 40 seconds to soften them. Spoon mixture onto each tortilla, rolling up and placing in the baking dish seam side down. You can add the salsa to the mixture or serve it on the side.
Bake for 30 minutes. Cool 5 minutes before serving.