Ingredients

• 1 cup ranch
• 1 cup salsa
• 2 cups shredded cheese
• 3 cups shredded chicken
• 12 medium flour tortillas
• 1 tbsp chili powder
• 1 tbsp cumin
• 1 tbsp garlic powder
• 1 tsp salt
• 1/4 cup of water

Instructions

In a bowl combine 1 cup ranch dressing and 1 cup salsa.

Mix well.

In a separate bowl combine 3 cups shredded chicken, 1/4 cup water, 1 tbsp of chili powder, 1 tbsp cumin, 1 tbsp garlic powder, and 1 tsp salt.

Mix well.

Lay out 12 tortillas.

Add 1/4 cup of the shredded chicken mixture, 1 tbsp of the ranch/salsa mixture, and about 1 1/2 tbsp of shredded cheese to each tortilla.

In the bottom of a 9 x 13 baking dish add 1/4 cup of the ranch/salsa mixture.

Spread that out evenly.

Roll up each tortilla with it’s contents and add each to the pan in row.

Dump the remaining ranch/salsa mixture over the top of the enchiladas.

Top with the remaining cheese.

Bake at 350 degrees for 20-30 minutes or until bubbling and golden brown on top.

Makes 12 enchiladas.