Best Ever Creamy Chicken EnchiladasBrooke McLay
Enchiladas are already a dinnertime classic. This incredible recipe takes it to the next level with an unexpected combination of incredible flavors–some authentic, some traditional–and turns it into a meal everyone will want more of. Ranch dressing mix, taco seasoning, and canned enchilada sauce make for what my kids called “The Best Ever” enchiladas. Looking for other fun ways to cook up delicious enchiladas? Check out our roundup below the recipe of other must-try dishes!
Creamy Chicken Enchiladas
Unfamiliar with Crema Mexicana and Queso Fresco? You’ll find them in the refrigerated section of most grocers, in an area dedicated to latin foods. Can’t find them? Feel free to substitute sour cream for the crema mexicana and crumbled white cheddar for the queso fresco.
- 1 1/2 tablespoons powdered ranch dressing mix
- 1 packet taco seasoning
- 1 1/4 cup crema mexicana
- 2 cups rotisserie chicken, shredded
- 8 small flour tortillas
- 1 can red enchilada sauce
- 1 1/2 cup sharp cheddar cheese
- 1 1/2 cup queso fresco, crumbled
- 1/4 cup tomatoes, diced
- 1/4 cup cilantro, chopped
In a small bowl, mix together 1 tablespoon ranch dressing mix, taco seasoninig, 1 cup of crema mexicana, and rotisserie chicken. Place 1/4 cup of chicken in the center of each flour tortillas in the center of each enchilada. Roll tortillas and place in a small casserole pan. Drizzle with enchilada sauce. top with cheddar and queso fresco. Bake in an oven preheated to 350 degrees for 20-30 minutes, or until the cheese is melted and bubbly.
Whisk together ranch and crema mexicana. Drizzle over enchiladas. Top with tomatoes and cilantro. Serve and enjoy!
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