Meals in Minutes Monday - Cheesy Chicken Enchiladas

Good Monday morning, everyone! Hope you all enjoyed your weekend. I've just returned from a much-needed beach vacation and am now facing the dreaded "vacation hangover." So, what better time to bring you a new Meals in Minutes Monday recipe! Who wants to spend precious time wondering what to make for dinner? Certainly not me! Here goes:

Cheesy Chicken Enchiladas

Ingredients:
4-6 boneless, skinless chicken breasts
8 oz. reduced fat sour cream
8 oz. Ranch salad dressing
Flour tortillas (10-15)
Jar of salsa
Shredded mexican cheese

Directions:
Cook chicken breasts by preferred cooking method until cooked through. Set aside to cool a bit.
While chicken is cooling, mix up the sauce. In a large mixing bowl, combine half of the sour cream and half of the Ranch dressing. In a small bowl, combine the rest of the sour cream and Ranch dressing. Stir both until well combined. Shred or chop the cooked chicken and add to the large mixing bowl. Mix well with sauce.

Preheat the oven to 375°. Grease a 9 x 13″ pan (and possibly another, smaller pan if needed). Take one tortilla and top with a little less than 1 tbsp. of the sauce from the small bowl. Spread over the tortilla in an even layer. Add some of the chicken mixture to the center of the tortilla. Top with salsa to taste. Sprinkle with shredded cheese, to taste. Roll up tortilla and place, seam side down, in the prepared baking dish. Repeat with remaining ingredients (usually makes 10-15 enchiladas).

Bake in preheated oven for 25-30 minutes (30 for a crispier tortilla). Allow to cool a few minutes before serving.

This recipe is sooo yummy and totally easy to make. I hope your family enjoys it as much as mine does!

- Kendall