Prep 15 mins
Cook 38 mins
Ready, Set, Cook! Hidden Valley Contest Entry. A twist on an enchilada, with yummy ranch flavoring throughout as well as on top of the ranchilada!!
- 255.14 g frozen chopped spinach
- 29.58 ml vegetable oil
- 2 shallots, minced
- 2 garlic cloves, minced
- 4.92 ml kosher salt, divided
- 236.59 ml plain Greek yogurt
- 28.34 g Hidden Valley® Original Ranch® Dressing and Seasoning Mix
- 283.49 g enchilada sauce
- 709.77 ml shredded cooked boneless skinless chicken breasts
- 226.79 g monterey jack pepper cheese, shredded, divided
- 1.23 ml fresh ground black pepper
- 6 (48 inch) flour tortillas
- Preheat oven to 375 degrees. Spray a 9” x 13” x 2” baking dish with non-stick cooking spray; set aside.
- Heat spinach in microwave oven according to package directions, just to thaw it out, not heat it through. Place spinach into a clean kitchen towel and squeeze dry; set aside.
- Heat the vegetable oil in a medium non-stick skillet over medium-high heat. Add in the shallots, garlic and 1/2 teaspoon salt and cook until they begin to soften, approximately 2 - 3 minutes. Add in the reserved spinach, mix to combine; set aside.
- Place the yogurt into a medium bowl, add 4 teaspoons of the ranch seasoning mix; mix to combine; set aside.
- Place the enchilada sauce into a medium bowl, add in the remaining ranch seasoning mix, mix to combine; set aside.
- Place the chicken into a large bowl, add in the reserved spinach mixture, 6 ounces of the cheese, remaining 1/2 teaspoon salt, black pepper and 1/2 cup of the ranch yogurt sauce, mix to fully combine; set aside.
- Lay the tortillas in a single layer onto work surface. Evenly divide the chicken mixture between the tortillas, placing it down the center of the tortillas. Start rolling up the tortillas, by folding over an empty end of the tortilla over the filling, then rolling up cigar style. Follow this process for all 6 tortillas.
- Spread 2 - 3 tablespoons of the enchilada sauce into the bottom of the prepared baking dish. Place rolled tortillas, seam side down, into baking dish. Pour remaining sauce over tortillas, being sure to cover them entirely in sauce. Top with remaining 2 ounces cheese. Cover dish with aluminum foil, place in preheated oven and bake until heated through, approximately 30 - 35 minutes.
- Serve ranchiladas with remaining ranch yogurt sauce on the side.
Nice comfort food for a chilly, rainy evening. A little too spicy for my liking, but I'm a wimp. The rest of the family enjoyed them. The ranch flavor was a nice addition. My daughter prepared them and had no trouble following the recipe. We served them with Basic Black Beans.
I really wanted to like this and just now re-read the recipe to make sure I made it correctly. I was left with the feeling that something was missing... my sweetie didn't like them either, sorry :(
I really wanted to try this recipe, but over 1300 mg of sodium, and 23 gm of fat in one enchilada was a definite no. I'll bet they are delicious though. Hope somebody comes up with a healthy version of this.