Ranch Enchiladas Creamas Verdes
adapted from An 'A' for Effort
2 cups shredded cooked chicken2 T olive oil
1 cup chopped onion
1/2 teaspoon minced garlic
2 cups green enchilada sauce, divided
1 small can diced green chilies
4 oz. cream cheese
3/4 cup ranch dressing , divided
1 C half and half or heavy cream
3C shredded Monterrey Jack cheese
Preheat oven to 375 degrees.
Coat a 9x13 baking dish with non-stick spray. Heat oil in a large skillet over medium-high heat; Saute onion 5 minutes. Add chicken, 1 cup enchilada sauce, cream cheese, 1/2 cup ranch dressing and chilies. Reduce heat to medium; stir, melt cheese and blend mixture well.
Fill each tortilla with about 1/3 cup of chicken mixture. Sprinkle the top with a little shredded cheese. Roll up tightly and place in baking dish, seam-sides down.In a separate bowl, combine remaining 1 cup of enchilada sauce, 1/4 cup ranch dressing with cream; pour over enchiladas and top with remaining shredded cheese.
Cover lighlty with foil and bake for 20 minutes. Remove foil and bake another 10 minutes or unitl the cheese is melted and sauce is bubbly.
Let sit for about 5 minutes before serving.
If desired garnish with chopped tomatoes, onions or salsa.
Thanks Abby for a incredibly delicious recipe!!