Chicken Ranchiladas Rsc
Ready, set, cook! Hidden valley contest entry. a twist on an enchilada, with yummy ranch flavoring throughout as well as on top of the ranchilada!!!
Steps
Preheat oven to 375 degrees.
Spray a 9 x 13 x 2 baking dish with non-stick cooking spray.
Set aside.
Heat spinach in microwave oven according to package directions , just to thaw it out , not heat it through.
Place spinach into a clean kitchen towel and squeeze dry.
Set aside.
Heat the vegetable oil in a medium non-stick skillet over medium-high heat.
Add in the shallots , garlic and 1 / 2 teaspoon salt and cook until they begin to soften , approximately 2 - 3 minutes.
Add in the reserved spinach , mix to combine.
Set aside.
Place the yogurt into a medium bowl , add 4 teaspoons of the ranch seasoning mix.
Mix to combine.
Set aside.
Place the enchilada sauce into a medium bowl , add in the remaining ranch seasoning mix , mix to combine.
Set aside.
Place the chicken into a large bowl , add in the reserved spinach mixture , 6 ounces of the cheese , remaining 1 / 2 teaspoon salt , black pepper and 1 / 2 cup of the ranch yogurt sauce , mix to fully combine.
Set aside.
Lay.
Ingredients
frozen chopped spinach, vegetable oil, shallots, garlic cloves, kosher salt, greek yogurt, hidden valley original ranch dressing and seasoning mix, enchilada sauce, cooked boneless skinless chicken breasts, monterey jack pepper cheese, fresh ground black pepper, flour tortillas