I love that Annie’s husband’s name is Ben, too, so that I can also use the name “Ben-chiladas” for this recipe. You’ll see over at Annie’s Eats that this is one of her “go-to” recipes, so I decided to finally give it a try. I actually made this about two months ago and forgot to post it!
These are super easy to make, and I found that they were pretty similar (in putting together) to the Easy Chicken Enchiladas I usually make, but just not topped with the extra sauce. Next time I make these I think I’ll mix the sour cream with enchilada or taco seasoning for an extra boost of flavor. We had tons of extras and actually liked them better the next day as leftovers.
On another note…look how awesome my Photoshop Elements is to me. I didn’t do well with taking photos of this dish. I guess I was too hungry to take the time to walk down the long hallway into the room with my light box. So, I just took quick and horrible pictures. Look how well my Photoshop Elements did in fixing the lighting, with just the click of an ‘auto-fix’ button!
Cheesy Chicken “Benchiladas”
4 boneless, skinless chicken breasts
8 oz. reduced fat sour cream
8 oz. Ranch salad dressing
10 flour tortillas
jar of salsa
3 cups shredded mexican-flavored 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. 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.
Bake in preheated oven for 25-30 minutes (30 for a crispier tortilla). Allow to cool a few minutes before serving.
Adapted from Annie’s Eats