Benchiladas

So your probably wondering what Benchiladas are? Well here is a link to the original recipe, but they are a cheesy/creamy spin on enchiladas. They were created by the blog "Annie's Eats." 


For most of my life I didn't think I liked enchiladas. But as time went on, and my husband (who was only my boyfriend at the time) wanted different meals, I finally branched out. I don't like the texture of tomatoes. So anything with chunky tomatoes are not something something I'll eat. So I changed the recipe to adjust to my weirdness, as well to make it a little spicier.


Please excuse my terrible photo from my iPhone. I promise to get my camera charged soon.

Ingredients 

• 3 large boneless, skinless chicken breasts
  
• Southwest seasoning
• 1 cup light sour cream - divided
• 1 cup Ranch salad dressing - divided
• 10 flour tortillas 
  
• large jar of taco sauce
• 1 can red enchilada sauce
• 2 cups shredded reduced fat Mexican cheese 

Instructions

Pre-heat oven to 400. Season chicken with southwest seasoning. Pour enough taco sauce on the bottom of a glass pan and then place chicken in it. Cover pan with tin foil, and bake for half an hour. Once 

In the mean time put 1/2 cup ranch and 1/2 cup sour cream in small bowl. And the rest of the ranch and sour cream in a large bowl. When chicken is finished baking, shred or cut up in small pieces. Mix in the large bowl with the ranch mixture.  

Once chicken is done turn down heat to 375.

Spray 9x13 glass baking pan with Pam. Take one tortilla and spread the ranch mixture from the small bowl on it. Then add the chicken mixture, a handful of cheese, and drizzle with taco sauce. Feel free to add more if you like that extra kick. Roll up and place seam side down in pan. Repeat with the rest of the tortillas. Once all the filled tortillas are in the pan, pour the enchilada sauce over them. Bake for 20 minutes, then add any left over cheese, and bake for 10 more minutes

Happy cooking,


Just Add Chocolate