Benchiladas

I found this creamy version of an enchilada over at Annie's Eats. She calls them Benchiladas because they are "Ben's" favorite meal. We all thought they were pretty tasty here at the Blocko household.

I think these enchiladas are a great meal for a kid who is hesitant about Mexican style food. Blockette is not a huge fan of Mexican food, but she ate this meal, and it's leftovers quite happily. I mean, seriously. Ranch dressing and chicken, what's not to love? Those are two of a kid's major food groups. (The others being mac n cheese, hot dogs and fish sticks.)

The Benchiladas were very simple to prepare, especially if you have 2 people to do an assembly line. Mrblocko warmed up the tortillas on a skillet to make them malleable, while I filled and rolled them.

We used 4 chicken breasts and that seemed to be the perfect amount to fill ten 10 inch tortillas quite full. Next time I will reduce the amount of sour cream and ranch dressing to 3/4 c each. We had a lot of the sauce left over, and I was quite liberal in my application. I didn't have any Mexican cheese on hand so I used half sharp cheddar and half Colby jack cheese.

These were great as leftovers. They did get a bit soggy in the fridge, so I stuck them in a 350F oven for 15 min. That crisped them right back up again without making the tortilla overly crunchy. We'll definitely be having this meal again for dinner in the not too distant future.

Chicken Benchiladas from Annie Eats
4-6 boneless, skinless chicken breasts
8 oz. reduced fat sour cream
8 oz. Ranch salad dressing
flour tortillas (10-15) – we like Azteca, packs of 10
jar of salsa
shredded mexican cheese (I usually use close to 4 cups, I love cheese!)

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.