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Jalapeno Ranch Chicken Enchiladas

Jalapeno Ranch Chicken Enchiladas

These Jalapeno Ranch Chicken Enchiladas are spicy, cheesy, and delicious. The creamy Jalapeno Ranch Sauce gives these enchiladas their unique flavor.
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Ingredients
  

Jalapeno Ranch Sauce

  • 2 tbsp Ranch Seasoning I use the Hidden Valley seasoning mix shaker
  • ¼ Cup Cilantro
  • ⅛-¼ Cup Pickled Jalapenos Adjust this amount according to how spicy you prefer.
  • ¾ Cup Buttermilk
  • 1 Cup Sour Cream

Enchiladas

  • 10 Flour Tortillas
  • 3 Cups Chicken Cooked and Shredded. A great option is to use a rotisserie chicken.
  • 8 OZ Shredded Pepper Jack Cheese Divided
  • 1 tbsp Ranch Seasoning
  • 2 OZ Shredded Cheddar Cheese

Instructions
 

Jalapeno Ranch Sauce

  • Add all ingredients for sauce to blender.
  • Blend for 1 minute or until sauce is smooth.

Enchiladas

  • Preheat oven to 350°.
  • Heat tortillas in microwave for 20 Seconds or until barely warm. (This makes it easier to add filling and roll.)
  • Combine shredded chicken, ranch seasoning, and 4 OZ of the pepper jack cheese.
  • Fill tortilla with ¼ C of the chicken mixture. Repeat for remaining 9 tortillas and place all in oven safe dish.
  • Bake at 350° for 15 minutes.
  • Top enchiladas with jalapeno ranch sauce, the remaining pepper jack cheese, and the cheddar cheese. Bake an additional 5 minutes or until sauce is just warmed through and cheese has melted. (Due to Buttermilk in sauce, we want to avoid boiling the sauce, so watch closely)