Here's a recipe that ran in my column yesterday for Ranch Chicken Enchiladas. It's from Ann Nogle of Savoy.
My coworker Mary Schenk recently enjoyed this dish and said it was nice and moist, and went well with a side dish of dirty rice. Nogle said she originally found the recipe on the blog, The Recipe Critic .
Ranch Chicken Enchiladas
3 to 4 boneless, skinless chicken breasts
1 package chicken taco seasoning
1 package ranch dry salad dressing seasoning
1/2 cup bottled ranch dressing
1/2 cup salsa
2 cups shredded cheddar cheese
1 can chicken broth
1 package tortillas
Cook and shred the chicken. You can cook it in a slow cooker with the chicken broth and taco and salad dressing seasonings, on low for three to four hours.
Mix the ranch dressing and salsa in a bowl. Spray a 9-by-13-inch pan with cooking spray and spread a very thin layer of this mixture on the bottom.
Assemble the enchiladas by spreading 2 tablespoons of the dressing and salsa mixture on each tortilla, then add a scoop of shredded chicken. Sprinkle with cheese and roll.
Arrange the enchiladas in the pan and sprinkle heavily with the cheddar cheese. Bake at 350 degrees for 30 minutes or until the cheese is bubbling and enchiladas are heated through. Drizzle with ranch dressing and serve.