Enchiladas

I just made this recipe last night for the first time. If you are looking for one of the best Enchilada recipes, this is for you—soooo good!

Creamy Ranch Chicken Enchiladas

Ingredients:

2 chicken breasts

1 4 oz. can green chili

1/4 cup chicken broth

2 T Ranch dressing mix, separated

1/4 t. ground cumin

2 oz. cream cheese

1 cup prepared cream of mushroom (1/2 can, 1/2 cup milk)

1 can cream of chicken

1/4 c. milk

1 1/2 cups cheese, separated (I used half cheddar and 1/2 Monterrey Jack)

1/4 t. oregano

7 small flour tortillas

Directions:

Cook chicken, green chili, chicken broth, and 1 T. ranch dressing mix in crock pot on low for ~3 hours. Remove skin and bones from chicken. Shred chicken and return to the cock pot. Add cumin, cream cheese and cream of mushroom soup. Cook until crock pot until the cream cheese is melted. In a separate bowl mix the cream of chicken soup, milk,1 T. ranch dressing mix, 1 cup of cheese and oregano. Spread ~1 T of the chicken mixture and the soup/cheese mixture in the middle of the tortilla. Roll and place in a greased baking dish. I had a little of the chicken mixture left, so I added it to the soup/cheese mixture. Spread the soup/cheese mixture over the enchiladas and sprinkle with remaining cheese. Bake at 350 for 30 minutes, or until cheese just starts to bubble and brown. Serve with sliced olives, shredded lettuce, sour cream and salsa.