Put these easy Ranch Chicken Enchiladas in the oven and wait. Soon enough the whole family will be in the kitchen.
What You Need
Original recipe yields 4 servings
1 Tbsp. oil
1 small onion, chopped
2 cups chopped cooked chicken
1 can (2-1/4 oz.) sliced black olives, drained
1/2 cup KRAFT Classic Ranch Dressing
8 flour tortillas (6 inch)
3/4 cup TACO BELL® Thick & Chunky Salsa
3/4 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses
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Let's Make It
Heat oven to 350°F.
Heat oil in large skillet on medium-high heat. Add onions; cook and stir 4 to 5 min. or until crisp-tender. Add chicken, olives and dressing; cook 2 to 3 min. or until heated through, stirring occasionally.
Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam sides down, in 13x9-inch pan sprayed with cooked spray; top with salsa and cheese.
Bake 15 min. or until enchiladas are heated through and cheese is melted.
Serve with a fresh avocado-corn salad.
Purchasing a fully-cooked rotisserie chicken at the supermarket is a quick way to obtain cooked chicken for recipes. Check to make sure the chicken is hot, not just warm, when you purchase it. If you are not using the chicken immediately, cut it into pieces and store in tightly covered containers in the refrigerator for up to 3 days.
Substitute 1 lb. chopped boneless skinless chicken breasts or thighs for the 2 cups chopped cooked chicken. Add to hot oil in skillet along with the onions; cook and stir until chicken is done. Continue as directed.
Calories From Fat
% Daily Value*
Total Fat 31g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 38g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.