I believe this recipe is actually Heather's, but it's a regular at our house. The ranch dressing might sound a little funny, but it makes a huge difference in the final flavor.
1 lb. Chicken
Seasoning salt
Dill weed
Onion salt
Ranch dressing
Tortillas
1 can Enchilada sauce
1 can cream of mushroom soup
1 can milk
Cube and season chicken to taste with seasoning salt, dill weed and onion salt and cook in small amount of olive oil. Warm tortillas in microwave to make them softer and less likely to break, then spread a small amount of ranch dressing on the tortilla. Fill tortilla with cheese, chicken and olives. Combine Enchilada sauce, cream of mushroom soup and milk in saucepan and heat. Pour over top of enchiladas. Bake in oven at 350 degrees for 25-30 minutes.
I sometimes add beans, rice or whatever strikes my fancy while I'm cooking.
They may be really fattening, but what comfort food isn't?
Yep - love these. In fact if you ask Riley this is his favorite thing to eat out of anything I make, and he refuses to have enchiladas from anywhere else. I also use a homemade veggie dip instead of the Ranch sometimes, but you have to have one of them or they just don't come out quite right. YUMMY!!!
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