Rose & Joe's

Recipe Wednesday
April 11, 2012

Fast Version of Chicken Enchiladas




16 oz Ranch Dip

Use Smart Balance Buttery Spread to grease a 9x13" baking dish. Crumble a handful of tostitos on bottom of dish to cover bottom. Put chicken in a bowl and shred with fork. Spread chicken over chips. Mix enchilada sauce, ranch dip, and cheese sauce. Place thin layer over chicken. Lay down another layer of chips, more chicken, and more sauce. Layer ingredients until all used up. Sprinkle with shredded cheese. Cover dish with foil and bake 30 min.

10.75 oz Campbell's Fiesta Nacho Cheese
3/4 c Monterrey Jack Cheese, shredded
13 oz Canned Chicken Breast
10 oz Mild Enchilada Sauce
1 bag Tostito Chips