"Ben-chiladas"

We gave them a shot as well, and found them to be delicious. They reeeeeeeeeally aren’t enchiladas…I’m not sure they have a single authentic ingredient…but they’re still amazing.

This recipe also makes a lot more food than it looks. We had ben-chiladas for dinner three times, and poor DH ate some for lunches as well! We enjoyed them plain the first night, but found on subsequent re-heating nights that the filling kind of congeals…so we added some canned enchilada sauce to our leftovers and it was delicious all over again!

To reheat, Annie recommends 350 degrees F for 10-12 minutes

(Annie’s Eats)

4-6 boneless, skinless chicken breasts

8 oz. reduced fat sour cream

8 oz. ranch salad dressing

flour tortillas (10-15)

jar of salsa (i used fresh)

shredded mexican cheese blend (as much as you want…anywhere from 2-4 cups!)

– Cook chicken breasts by preferred method, set aside to cool. When cool, shred or cube chicken (I skipped this step by baking my chicken and shredding it a few days before I made them)

– In a large mixing bowl, combine half the sour cream, and half the ranch dressing

– In a small bowl, combine the rest of the sour cream and the rest of the ranch dressing

– Stir both until well combined, then add shredded or cubed chicken to the large mixing bowl and mix well

– Preheat the oven to 375 degrees F, and grease a 9″x13″ pan (and possibly another, smaller pan if needed — it was needed for us)

– Take 1 tortilla and top with a little less than 1 tbsp of the sauce from the small bowl; spreading over the tortillas in an even layer

– Add some of the chicken mixture to the center of the tortilla, and top with salsa and cheese to taste

– Roll up the tortilla and place it seam-side down in your prepared baking dish

– Repeat until all ingredients are used up (Mine made 12 bursting-at-the-seams enchiladas on 10″ tortillas with 4 chicken breasts)

– Bake in preheated oven for 25-30 minutes (30 for a crispier tortilla)

– Allow to cool a few minutes before serving