- 1/2 cup Hidden Valley® Original Ranch® Salad Dressing
- 1/4 cup sour cream
- 1 (19 ounce) can enchilada sauce
- 1 1/2 cups shredded Mexican blend or Cheddar cheese, divided
- 2 cups shredded rotisserie chicken
- 2 tablespoons diced green chiles, rinsed, drained
- 4 (10 inch) flour tortillas, warmed
- Preheat the oven to 350 degrees F.
- In a medium bowl, combine the chicken, 3/4 cup of the cheese, dressing, sour cream and green chiles and stir until well blended. Divide the mixture evenly between the tortillas, and roll the tortillas.
- Place the tortillas, seam side down in an oiled 9-inch baking dish. Spoon the enchilada sauce around the tortillas and top with the remaining cheese.
- Bake for 20 minutes or until the cheese is melted and is bubbly.