So...onto the good stuff. Meet benchiladas.
I had some chicken thawing, and wanted to do something new. We were getting tired of the regular rotation players. I remembered Lindsay raving about some enchiladas she had made, and that made my decision easy. They come from the wonderful Annie, at Annie's Eats. These are new candidates to the starting line up. Thanks Annie...and Lindsay!
1. Cook chicken breasts by preferred cooking method until cooked through. Set aside to cool a bit.
2. While chicken is cooling, mix up the sauce. In a large mixing bowl, combine half of the sour cream and half of the ranch dressing. In a small bowl, combine the rest of the sour cream and Ranch dressing. Stir both until well combined. Shred or chop the cooked chicken and add to the large mixing bowl. Mix well with sauce.
3. Preheat the oven to 375 degrees. Grease a 9 x 13″ pan (and possibly another, smaller pan if needed). Take one tortilla and top with a little less than 1 tbsp. of the sauce from the small bowl. Spread over the tortilla in an even layer. Add some of the chicken mixture to the center of the tortilla. Top with salsa to taste. Sprinkle with shredded cheese, to taste. Roll up tortilla and place, seam side down, in the prepared baking dish. Repeat with remaining ingredients (usually makes 10-15 enchiladas).
4. Bake in preheated oven for 25-30 minutes (30 for a crispier tortilla). Allow to cool a few minutes before serving.