Monday, November 30, 2009

Annie's Benchiladas

I promise, we are not withering away to nothing over here at Casa de Happy Meals. We are all keeping our pounds right where they are, and then some :) I've got a handful of posts to get caught up on, I've just been busy over at My Happy House. Promise, I'll make more of an effort to stay on top of the food business.

So...onto the good stuff. Meet benchiladas.
I had some chicken thawing, and wanted to do something new. We were getting tired of the regular rotation players. I remembered Lindsay raving about some enchiladas she had made, and that made my decision easy. They come from the wonderful Annie, at Annie's Eats. These are new candidates to the starting line up. Thanks Annie...and Lindsay!


* 4-6 boneless, skinless chicken breasts
* 8 oz. reduced fat sour cream (we used fat free)
* 8 oz. ranch dressing (we used light)
* Flour tortillas (10-15)
* Jar of salsa (we used red enchilada sauce instead)
* Shredded mexican cheese - as much as you want!


1. Cook chicken breasts by preferred cooking method until cooked through. Set aside to cool a bit.
2. 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.
3. Preheat the oven to 375 degrees. 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).
4. Bake in preheated oven for 25-30 minutes (30 for a crispier tortilla). Allow to cool a few minutes before serving.

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