"Ben-chiladas"

These "enchiladas" have been floating around on a lot of the blogs I read, and EVERYONE has enjoyed them!

We gave them a shot as well, and found them to be delicious. They reeeeeeeeeally aren't enchiladas...I'm not sure they have a single authentic ingredient...but they're still amazing.

This recipe also makes a lot more food than it looks. We had ben-chiladas for dinner three times, and poor DH ate some for lunches as well! We enjoyed them plain the first night, but found on subsequent re-heating nights that the filling kind of congeals...so we added some canned enchilada sauce to our leftovers and it was delicious all over again!

To reheat, Annie recommends 350 degrees F for 10-12 minutes

Ben-chiladas

(Annie's Eats)

4-6 boneless, skinless chicken breasts

8 oz. reduced fat sour cream

8 oz. ranch salad dressing

flour tortillas (10-15)

jar of salsa (i used fresh)

shredded mexican cheese blend (as much as you want...anywhere from 2-4 cups!)

Directions

- Cook chicken breasts by preferred method, set aside to cool. When cool, shred or cube chicken (I skipped this step by baking my chicken and shredding it a few days before I made them)

- In a large mixing bowl, combine half the sour cream, and half the ranch dressing

- In a small bowl, combine the rest of the sour cream and the rest of the ranch dressing

- Stir both until well combined, then add shredded or cubed chicken to the large mixing bowl and mix well

- Preheat the oven to 375 degrees F, and grease a 9"x13" pan (and possibly another, smaller pan if needed -- it was needed for us)

- Take 1 tortilla and top with a little less than 1 tbsp of the sauce from the small bowl; spreading over the tortillas in an even layer

- Add some of the chicken mixture to the center of the tortilla, and top with salsa and cheese to taste

- Roll up the tortilla and place it seam-side down in your prepared baking dish

- Repeat until all ingredients are used up (Mine made 12 bursting-at-the-seams enchiladas on 10" tortillas with 4 chicken breasts)

- Bake in preheated oven for 25-30 minutes (30 for a crispier tortilla)

- Allow to cool a few minutes before serving