April 11, 2012
Fast Version of
Chicken Enchiladas
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16 oz Ranch Dip 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 |
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. |
