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