Chicken Enchiladas With a Twist

One of my favorite foods to make and eat is chicken enchiladas. They're easy to assemble and taste so good. This recipe has a sauce that goes over the top that makes this dish super tasty!
Here is the basic recipe.
Filling
2 to 3 chicken breasts, cooked and shredded or 16 oz of canned chicken
1 can cream of chicken soup
1 cup sour cream (I use low fat)
1 small can chopped green chilies
Mix together in a bowl until well blended.

Put a large spoon full of chicken mixture on flour tortilla and sprinkle with grated cheese. Roll the tortilla and place in a sprayed 9 x 13 pan. You can usually fit 10 - 12 rolled tortillas in the pan.



Here is the twist. It adds great flavor.
Sauce
In a blender, add:
1 can mild green enchilada sauce
1 pkg. dry Ranch dressing mix
3/4 cup mayonaise
3/4 cup sour cream
2 cloves garlic
1 T. lime juice
Blend well.
Pour over rolled tortillas. (pay no attention to the beautifully hung towel)

Sprinkle top with cheese and bake at 350 degrees for 40 minutes or until cheese is melted and bubbly.

You can put anything you want over the enchilada but you won't need to. It's delicious! (I'm a cilantro girl)

BUEN PROVECHO!