Every young wife has that ONE dish that she can make that never fails, never burns or overcooks, and for years to come will be her husband's most favorite thing to have once or twice a month. For me, my Beef or Chicken Enchiladas is that dish! Recipe for 4-5 large enchiladas is below. ENJOY!!!
You'll Need:
1-3 pounds of cooked shredded chicken or ground chuck (depending on how stuffed you want them)!
1/2 Cup of light ranch dressing
1/2 Cup of light sour cream
1 Cup of salsa (I use medium or mild)
2 Cups of shredded mexican/taco cheese
1 can of refried beans (optional)
4-5 whole wheat soft tortilla shells
Directions:
Preheat oven to 385 degrees F.
In a small mixing bowl, mix the light ranch dressing and sour ceam with a spoon.
I prepare these on a large dinner plate, so grab one of those, and lay one of your tortiall shells flat on it.
With a large spoon, place a dollop of the ranch dressing/sour cream mix in the middle of the shell, and spread it around with the back of the spoon.
Next, spoon your chicken or beef onto the shell on top of the ranch dressing/sour cream mix.
At this point, you can place the optional refried beans, shredded cheese, and salsa in any order you like. I think I usually do salsa, refried beans, then cheese. (And I don't always include refried beans--I just happened to have a can of them when I made these the other night. They did add some flavor though!!)
Carefully roll up your stuffed tortilla--yes, it will be messy!!
Place fold-up on a baking pan, and sprinkle shredded cheese on top.
Repeat with your remaining tortillas!
Place in the oven for about 15 minutes--just long enough so that the cheese melts and gets gooey on the inside! While these are baking/heating in the oven, I usually prepare some instant Mexican/taco rice. We then put the rest of the salsa into a bowl with some tortilla chips as an appetizer while we wait, and I spoon out some avocado!
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