Chicken Ranch Enchiladas
Chicken Ranch Enchiladas might be just the main course you are searching for. This recipe serves 15. One serving contains 301 calories, 14g of protein, and 18g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. Head to the store and pick up butter, chilies, chicken breast halves, and a few other things to make it today. To use up the sour cream you could follow this main course with the Sour Cream Apple Pie as a dessert.
Preheat an oven to 350 degrees F (175 degrees C).
Melt the butter in a large skillet over medium-high heat. Stir in the chicken and cook until no longer pink in the center, about 7 minutes.
Whisk together the condensed cream of chicken soup, sour cream, chiles, and ranch dressing in a bowl; spread a thin layer of the mixture into a 9x13 inch baking dish.
Spoon about 2 tablespoons of sauce into each tortilla; divide the chicken among the tortillas and sprinkle with 3/4 of the cheese.
Roll the tortillas into cylinders and place seam-side-down into the baking dish.
Pour the remaining sauce over the enchiladas and cover the dish with aluminum foil.
Bake in the preheated oven until hot, about 35 minutes.
Remove the foil and sprinkle with the remaining cheese. Return to the oven and cook a few more minutes until the cheese melts.
Recommended wine: Pinot Noir, Riesling, Sparkling Rose
Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Alexana Revana Vineyard Pinot Noir. It has 4.8 out of 5 stars and a bottle costs about 42 dollars.
Alexana Revana Vineyard Pinot Noir#14 Wine Spectator Top 100 of 2021An outlier within the famous sub-region of the Dundee Hills AVA. This unique expression Oregon Pinot Noir comes from one of the Willamette Valley's most respected vineyards.