The Big Chicken Avocado Ranch

Ingredients:

CHICKEN AVOCADO RANCH ENCHILADAS

10-15 flour tortillas

2 cups shredded Monterey jack cheese (peppered if you like it spicy)

2 cups shredded Mexican cheese

2 cans red enchilada sauce (or 2 cups homemade)

1 recipe salsa chicken (recipe included)

1 recipe creamy avocado ranch dressing, divided (recipe included)

SALSA CHICKEN

4-6 BLSL chicken breast halves

1 package (2 heaping Tablespoons) taco seasoning

1-2 cups salsa

AVOCADO RANCH DRESSING

1 avocado

1 cup buttermilk

½ cup mayo

½ cup sour cream

1 package dry ranch dressing mix (1 oz.)

2 tablespoons lime juice

1 teaspoon ground cumin

¼ teaspoon Tabasco sauce

1/8 teaspoon salt

Directions:

SALSA CHICKEN

1. Preheat oven to 375 degrees F.


2. Lightly grease a 9 x13 baking dish with cooking spray. Pat chicken breasts dry with paper towels and arrange in prepared baking dish. Dust ½ of taco seasoning on top of chicken breasts, flip them over and dust the other side with remaining. Distribute 1 to 2 cups of salsa over the tops of the chicken so that the chicken is covered.


3. Bake uncovered for 25-35 minutes until chicken is done and juices run clear. When chicken is done and cooled, shred or dice the chicken. remove it from the oven and let it cool a bit.


4. Once cooled, shred the chicken with the salsa but NOT the extra juices. (At this point the chicken can be stored in the fridge or freezer until you are ready to prepare the enchiladas. If storing in the freezer don’t forget to thaw the chicken before you need it.)

AVOCADO RANCH DRESSING

1. In a blender combine all ingredients for the avocado sauce until creamy and smooth. Store covered in the fridge.

CHICKEN AVACADO RANCH ENCHILADAS

1. Preheat oven to 425 degrees F and spray a 9x13” baking dish with cooking oil.


2. Combine shredded Monterey jack and Mexican cheeses in a bowl and set aside.


3. Place shredded salsa chicken into a medium-mixing bowl. Reserve 1 cup of the Avocado Ranch Dressing and pour the remaining over the shredded salsa chicken. Stir to combine. (If you like lime rice and black beans IN your enchilada rather than on the side, mix them in at this time)


4. Take one tortilla and spread a little less than 1 tbsp of the reserved avocado ranch dressing over the tortilla in an even layer. Add the chicken mixture (about 2/3 cup) to the center of the tortilla then sprinkle generously with the mixed shredded cheeses. Roll up the tortilla, leaving the ends open, and place seam side down in the prepared baking dish. Repeat with remaining chicken filling and tortillas (you may need to use a second baking dish for overflow).


5. Lightly spray the tops of the enchiladas with cooking spray. Place enchiladas in the oven, uncovered, for 5 minutes or until the tortillas start to brown slightly.


6. Reduce the oven temperature to 400. Remove the enchiladas from the oven and pour the red enchilada sauce over the top, sprinkle with remaining shredded cheese and cover the dish with foil and bake for another 20 minutes. After 20 minutes, remove the foil and bake for 5 more minutes, until the cheese is browned. Remove from the oven and let stand 10 minutes before serving.


7. Serve over Lime Rice with a side of black beans and corn (if you didn’t include them in the enchilada) with sliced avocado, olives and sour cream as garnish.