Welcome to my kitchen! This is another not-so-bad-for-ya recipe I think you'll enjoy. It's easy to add to and subtract from with your favorite (or on-hand) ingredients!
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Chicken Ranch Enchiladas
1 pkg. (8) small multi-grain tortillas
4 leftover (or fresh baked) chicken thighs, fat skimmed
1 lg. yellow onion cut in thin rings
2 cups shredded low fat Mozzarella cheese
2 tsp. dry Ranch dressing mix
1 1/2 cups low fat Ranch or French Onion dip, or sour cream (or combo of these)
Extra seasoning to taste (sea salt, black pepper & garlic powder)
Saute onions in olive or pure coconut oil in a large pan until tender. Add in bite sized chunks of chicken, dressing mix, dip/sour cream, and seasonings. Cook & stir over medium low heat until until mixed and heated well. Layer mixture onto tortillas, add a liberal sprinkling of cheese, and roll up/tuck under. Heat individual servings in microwave. Serve with salsa or ranch dip. Great with a side salad or pico de gallo.
MIX
LOAD & ROLL
ENJOY!
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6 comments:
Great and healthy way to use leftover baked chicken! :)
You've succeeded in making me hungry, Angie. And I've already had dinner. This is an unmitigated disaster. (Am I being too dramatic?)
Basically, those look to damn nice for me to keep looking at. Good job! :D
After a week in LA, I'm on a cabbage soup diet, LOL. Oh, but your recipe looks delicious.
Figures. First time I cruise by your place in about three weeks, and it's on a morning when I didn't have breakfast, and you make my belly rumble wanting what you have photos of here. I guess that's what I get for being a slug!
Yummy! I'm putting it on my list for this weekend's dinner.
Hey, I'm just reading this late....can I come on over??
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