Sunday, March 13, 2011
Creamy Chicken Ranchiladas (Aimee's)
Another recipe from Aimee! This looks so good, can't wait to try this.
3 LARGE Boneless / skinless chicken breasts, boiled and shredded
1t cumin 1/2 t salt 1/2 t pepper
1 bell pepper diced
1 onion diced
1tb minced garlic
8 oz sour cream
8 oz ranch dressing- about half a bottle (we used newman's own bc no MSG)
Dash ground red pepper
16 smaller soft taco size flour tortillas or 8 LARGE burrito size flour tortillas
3 cups shredded mexican cheese
salsa to taste
Boil and shred chicken, in large bowl mix chicken, salt, pepper and cumin to season
In a LARGE saute pan, add 2 tb oil and saute peppers and onions about 2 minutes. Add garlic, sour cream, hot sauce, ground red pepper and ranch, turn pan down to med-low. Mix well, then add cheese a little at a time until all has melted. Stir in chicken and mix well.
Heat your flour tortillas for about 24 seconds in the microwave to soften.
In 2 (9 x 13) glass pans- spray each with PAM. Scoop out enough of the mixture for each burrito, roll up and place seamed side down in pan. Each pan will hold 8 smaller sized tortilla rolls, or 4 LARGE ones (turned long-ways).
Bake at 350 for 25-30 mins
You can top with salsa and sour cream when you are ready to eat.
This will serve around 8 people. We had with mexican rice and refried beans