Ranch Chicken Enchiladas Divorced

Ranch Chicken Enchiladas Divorciadas (Divorced Enchiladas)

Mexican food is a go to in my house. A family favorite is Ranch Chicken Enchiladas Divorciadas. It is a tiny twist on the traditional Mexican dish. It is a semi-homemade meal and I let Smart and Final Grocery Store do most of the heavy lifting.

Rotisserie Chicken

First off, I love picking up a rotisserie chicken to make meal prep time a little shorter. Smart And Final Grocery store has the best rotisserie chickens and best price. If you don’t have one in your area a rotisserie chicken from any grocer works fine.

Hidden Valley Ranch Seasoning

The next key ingredient is Hidden Valley Ranch seasoning. I keep a jar in my cupboard because it adds a little oomph to a lot of recipes. You could always opt to pick up one packet of dip mix if a jar doesn’t make sense for your style of cooking.

Enchilada Sauce / Rotisserie Mix In Sauce

Now the next main ingredients are the Amalia’s Cocina Rotisserie Mix In Sauce Enchilada (red) and Amalia’s Cocina Rotisserie Mix In Sauce Green Enchilada. Smart and Final has you covered there as well. These sauces are falvorful and excellent. BUT, if you are interested in a bit more heat and flavor, my favorite choice is Del Real Salsa de Molcajete Roja Fire Roasted Red Salsa and Del Real Salsa de Molcajete Verde (green). In my opinion, this salsa makes the perfect sauce for the enchiladas (or practically anything). The charred roasted tomatoes and peppers are divine. I have noticed this salsa at Von’s, Costco, Food For Less and online. It’s my go to salsa for a lot of different recipes and snacking. Check out my review of Del Real Foods Salsa de Molcajeta Roja Fire Roasted Salsa here.

Without further delay, check out my easy recipe!

1 Rotisserie Chicken (remove chicken from bone and dice small or shred — you can use only white or mix in dark for slightly more flavor)
1 1/2 cup cheese – shredded mexican blend
1 cup sour cream
1/2 cup cream cheese
2 tablespoons Hidden Valley Ranch Seasoning
1 small can green chiles
10 corn or flour tortillas (regular size)
1 jar red enchilada sauce/ rotisserie mix in sauce / your favorite red salsa
1 jar green enchilada sauce/rotisserie mix in sauce / your favorite green salsa

In a medium bowl combine cubed/shredded chicken, 1 cup of the shredded Mexican cheese blend, sour cream, cream cheese, Hidden Valley Ranch Seasoning and green chiles. Stir until combined nicely. Heat the tortillas in the microwave for approximately 30 seconds. They will be more pliable. You can also heat in a skillet with a touch of oil as well. Spoon the chicken mixture into the tortillas and roll. Place down the center of a 9 x 13 baking dish or sheet pan. If you line the sheet pan with non-stick foil it makes for a much easier clean-up. Once all tortillas have been filled and rolled, cover one side with the red sauce and one side with the green sauce. You can interpret this in two ways. Red sauce on 5 tortillas and green sauce on the remaining 5 OR you can split the sauce so that half of each enchilada has both red and green sauce on either side. Either way it is YUMMY. Finish off the enchiladas by taking the remaining 1/2 cup of shredded Mexican cheese blend and sprinkling across the top of the rolled and sauced enchiladas. Bake at 350 for 30 minutes. Lastly, turn up the oven to broil for around 5 minutes to give the top a nice color.

Serve with chips, salsa, corn cake, Mexican Caesar Salad, roasted zucchini, rice, beans or a nice mango or nectarine pico de gallo. YUMMMMMMMY!!!

Posted in Recipes, What's Cooking.