(Post edited on Sept. 7, 2009 to add a new photo.)

Wow, it has been a long time since my last blog update! What can I say? I’ve been a busy girl, and have been making pretty un-blogworthy food lately. This dinner, however, had to be added. This meal is one of the first things I learned to make on my own when I was teaching myself to cook. My dad got it out of our local newspaper and made it while I was growing up. Then when I moved out I started making it on my own, and made a few changes to make it even better.

This meal is Ben’s absolute favorite. No matter how good I get at cooking or whatever else I learn to make, we both know nothing will replace these enchiladas as his number one. Whenever I make a new menu for the coming weeks and I ask him what he would like, he always starts with, “Enchiladas!” Any special occasion coming up – I ask him what he wants, and it is, “Enchiladas!” He doesn’t care that these are probably the least authentic enchiladas ever, he LOVES them. I enjoy them too, although I don’t understand the obsession. When I made them this past weekend, he said I just had to add them to the blog, and not only that, I should call them “Benchiladas”. It gave me a pretty good laugh and I think now it may just stick :)

This recipe really makes a varying amount of enchiladas depending on how big the chicken breasts are that I use and how much meat I put in each one. I don’t have exact measurements for most of the ingredients because it is really just to taste. This makes a lot of food and is enough to feed several people or to feed two for multiple meals. I recommend reheating leftovers in the oven at 350° until heated through (about 10-12 minutes).

Cheesy Chicken “Benchiladas”
4-6 boneless, skinless chicken breasts
8 oz. reduced fat sour cream
8 oz. Ranch salad dressing
flour tortillas (10-15) – we like Azteca, packs of 10
jar of salsa
shredded mexican cheese (I usually use close to 4 cups, I love cheese!)

Cook chicken breasts by preferred cooking method until cooked through. Set aside to cool a bit.

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.

Preheat the oven to 375°. 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).

Bake in preheated oven for 25-30 minutes (30 for a crispier tortilla). Allow to cool a few minutes before serving.

  • MrsPresley

    benchiladas – LOL! great name :) i’d never heard of ranch in one before, i’ll have to try these! :)

  • Renea

    Yum, I love enchiladas!

  • Carrie

    These looks good!

  • Bellini Valli

    Benchiladas are quick and easy to prepare so perfect for those busy weeknights!

  • Ben and Nikki

    So glad you’re “back”! :) We’ve missed your recipes!

    This one looks tasty…

  • ~Amber~

    Your “Benchiladas” look and sound awesome!! Welcome back, I hope to see more posts from you soon.

  • Ema

    lol@ benchiladas! my husband is also ben and his favorite thing that i cook are enchiladas. yours look great!

  • Amy

    I love your recipes, but I won’t use your photos ever again and I did remove those two pics. I will continue to site you as a source.

    Hanging my head in shame,

  • bakingblonde

    Those look so easy and good! I love your blog and your recipes.

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  • Sounds like I’ll be adding this to my meal plan this week. My Ben requested enchilda’s for this week, so I remembered your Benchilada’s…how perfect!

  • Amanda

    I made these last night, and they were absolutely delicious! My husband and my 11 month old loved them! Thanks for posting all of the wonderful recipes.

  • Lorie

    Hi Annie!

    I have some leftover chicken from these, can I freeze it? I wasn’t sure being that it contains sour cream.


  • Annie

    Hi Lorie,
    I have never frozen these myself, or the filling, so I’m not sure how well it would work. I know that in general sour cream doesn’t freeze well because it separates – but that may not matter so much in this capacity. I suppose it couldn’t hurt to try!
    :) Annie

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  • Jordan

    We do a similar easy enchiladas with a different sauce (more like the red, chili based sauce from a restaurant); I freeze the sauce in a quart ziplock freezer back and the filling in a gallon ziplock freezer bag. If you freeze left overs, they can be chopped and microwaved but will lose texture and taste more like those “mexican pizza” type casseroles that people often serve. Our filling is just cheese + diced onion +shredded chicken; that freezes great and thaws quickly.

    Annie–sorry, Rachel gave me the link to your blog and now I’m obsessed. I think internship + kids has driven me to a whole new level of figuring out how to cook great things at home, seems like leaving the house is impossible!

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  • Jeannette M.

    made these tonight……awwwwwwesome…..I added some chopped cilantro to the chicken mixture along with a clove of grated garlic ….what a hit!!! I usually make enchiladas but with mole sauce which as you know can be quite spicy and heavy…..these were a welcome change and easy peasy….thanks Annie…..you are the bomb girl!

  • Michelle

    These were amazing! My husband and three toddlers (one is not mine!) ate every bite. They are definitely going into our regular rotation. Thank you so much I have been looking for an easy delicious enchilada recipe and this perfectly fits the bill.

  • Cindy

    These look amazing…question on the ranch dressing. Powder mix or ranch dressing out of the bottle?

  • Annie

    Hi Cindy,
    Regular Ranch dressing (not the mix).

  • Emily

    Just out of curiosity, does it matter what size of flour tortilla you use? :) Thanks!

  • Annie

    Hi Emily,
    I wouldn’t use the tiny tortillas, but I think the medium size is probably best (I think they are 8-inch).

  • Caitlin

    These were fantastic! We like saucy enchiladas so I poured a can of enchilada sauce over the whole thing a minute before I wanted to take them out – I really feel like it rounded out the flavors nicely! I diced a jalapeno and added it to the sauce – gave them a little more of a kick without harming the fantastic flavor.
    Thanks for this keeper!

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  • Lora

    I made these last night and they were a hit! I love Mexican food but I can’t handle much spice, so this was great! I want to try the new enchiladas too now!

  • Heidi

    Okay so these are amaze-balls. OMG! I made these with your brown rice and black beans and my husband loved it!

  • Annie,
    Thank you so much for your countless recipes that I have taken from this site. I am currently stuffed beyond stuffed from your inspiring benchilada recipe. I have enjoyed it among many others including the chocolate peanut butter cupcakes and the black forest cupcakes…yummmm. Don’t get me wrong because I bow at your every creation, but, I added some feta to the chicken mix and slathered some locally made salsa over the top. It was delish. I wanted to thank you because your site has inspired my husband to cook when even I could not. I look forward to many more of your recipes and spreading the word about you even further.

  • This was delicious. My husband “claims” he hates ranch, so I made sure to keep the ranch out of sight while I was cooking. He ended up LOVING the “ben”chiladas (still has no idea there is ranch in there). Thanks for an amazing recipe. :)

  • These have been an instant hit in my house! My husband has requested them for dinner every week, so they’ve become a Wednesday night tradition very quickly. I do take a shortcut so my 3yo son can help (he loves to cook!) and just combine all the filling ingredients – including 4 cups of cheese! – and that way he can stir away. We love that there is no sauce over the top and how crisp the tortillas get. I’ve also taken to using Spicy Ranch and hot salsa just because we like spice. These are soooooooooo easy to make and anything that I can prep with my son just makes it worth it.

  • Emily

    I made these for dinner last night, and after the first bite my husband said they were one of the best things I’ve ever made. And I cook…a lot! Thanks for sharing the recipe! I used Newman’s Own Black Bean & Corn salsa.

  • Lizi

    For the earlier commenter who asked about freezing these — I froze a pan of this recipe. I let it thaw in the fridge overnight, then cooked it like normal (it took a little longer). They turned out great! No problems with anything separating or tasting bad. I didn’t know sour cream didn’t freeze well until after I’d already done it….so now I’m glad for the mistake, because I love having a pan of these around in the freezer!

  • Mindy

    Annie, do you use the pre-shredded cheese? If so, do you have any issue with it melting properly due to the cornstarch coating? If not, what kind of Mexican cheese do you use? Thx!

  • Annie

    I don’t usually use pre-shredded, though I do occasionally. It doesn’t melt as well because of the coating, which is why I prefer to shred my own. I tend to have several blocks of cheese in the fridge at all times so I use a combination depending on what I have and what I’m making.

  • Mindy

    Yum! These were great! I’m recovering from a septic knee joint so we froze them in individual portion sizes for quick/easy dinners. Thanks Annie!

  • How do you like to cook your chicken first? Do you marinate?

  • Annie

    I usually just poach it.

  • Miranda

    This is the first Annie’s Eats recipe I’ve tried and it was a big hit! I made it the night before, stuck it in the fridge, and popped it in the oven after work the next day. Easy, and very tasty. I used hot picante sauce which added a nice kick. Thanks!

  • Amy Skinner

    Made these before in the past but had a craving for them tonight and wouldn’t you know I didn’t have salsa or quite enough chicken so I added taco seasoning (the recipe from your site) to the ranch/sour cream mixture and added black beans and corn to help make up for the missing chicken and they were different, but just as tasty! Perfect, now I have two amazing versions to make when I get a craving!

  • These look amazing! And I already have all of the ingredients. Helloooo dinner.

  • Julie

    Just found your blog and I love it!! These Benchiladas sound so yummy and easy! Can’t wait to try them for dinner tonight!

  • Michelle

    We make something very similar almost weekly, my family loves them THAT much. Instead of sour cream & ranch our enchiladas use a brick of cream cheese, chopped onion, and a can of green chiles with the chicken mixed right in. I cook up a whole chicken in the crock pot every week and debone it. I’ll use about half the cooked chicken for a meal of enchiladas (to feed my family of 7) and save half for another meal. What fun to hear of another family who loves them as much as we do!

  • Erin

    I made these for dinner tonight, and my husband and I really liked them! Thank you for posting such great recipes!

  • I’m making these right now. can’t wait to try them!

  • Ann Shepherd

    These were so good that after we ran out of chicken we just made more of the enchiladas out of the same cheesy ingredients without the meat. So tasty!!!!!!

  • Hscherme

    This is definitely on our weeknight meals rotation. I have lost count on how many times I have made it and it’s just as good every time, esp paired with your brown rice and black beans recipe.

  • Amy S.

    I love this recipe but over time it has evolved into something slightly different- I mix the sour cream, ranch dressing salsa and taco seasoning together with the chicken and add corn and black beans and cheese and roll it all up in 10″ flour tortillas. Each version is great- Thanks for the great recipes

  • Criezinger

    This is so good! Made it 2 nights ago and want to make it again tonight! LOVE! Added my own twist but it rocks! Thank you!

  • Livlaugheat

    Thank you for this recipe! I just made it last night (someone linked to it somewhere…Pinterest, maybe?) and my not a fan of Mexican food husband asked me to add it to our regular dinner rotation. :)

  • Manjude

    Do you pre-cook this before taking it to someone or do you write the baking instructions and let them cook it? I want to make this for someone who had knee surgery and can’t get around very well yet. Thanks!

  • annieseats

    I would figure out what would be most useful to the recipient, and then do that.

  • Kingdomkeepers4

    Is this freezable before cooking? Will the tortilla’s get soggy? I need some good receipes to bring to those who are sick, moms in the hospital, etc. that can be frozen and used when the family needs them. Other suggestions?

  • annieseats

    Check out my post “Meals for New Parents” via the search function for lots of ideas. Hope that helps!

  • Mary

    Hi Annie,
    I was wondering whether this meal is still in your dinner rotation and if so, whether you might consider this recipe for one of your “Tuesday Tweaks?”

  • annieseats

    We do still make it frequently but I only tweak recipes when I feel they actually need tweaking. This might need a new photo at some point but I still make them the same way.

  • Mary

    Thanks. I was curious as to whether you’d adapted the recipe over the years or not (aside from using your homemade tortillas, of course!)

  • annieseats

    I do use homemade ranch, salsa, etc. now and might even sub in my homemade yogurt for the sour cream next time, but the general method will stay the same :)

  • I love this! My Ben is allergic to ranch. Any recommendations for a tasty substitute?

  • annieseats

    It doesn’t make sense for him to be allergic to ranch, since ranch is just a combination of other ingredients. Either you could make your own ranch dressing leaving out whatever it is that he is allergic to, or maybe just make a version of enchiladas that doesn’t use ranch. There are so many good ones!

  • Becca

    Just stumbled upon this recipe and made it last night, it was great! Thank you so much for sharing!

  • I’ve made this a number of times but felt it needed a little kick. I was in the mood for it and had everything on hand except sour cream. So I subbed Jalapeno Greek Yogurt Dip (a Costco find. Yum!). Amazing! Not too much spice that my kids won’t eat it, but enough to add a little more zing.

  • Amanda

    I found this recipe on pinterest and made it tonight. It was a hit with everyone! I look forward to trying the different tweaks.

  • Bridget Shopbell

    Hi Annie,

    I made these last night and just wanted to say thank you for yet another one of your fabulous recipes. I used nonfat sour cream, nonfat ranch dressing, and nonfat cheddar cheese. These were still awesome! Everyone in the family liked them and these are going into the regular rotation.

  • Anna K

    I followed the recipe exactly. I made the enchiladas the other day and just had leftovers for lunch. They are so good, I think they got even better as they sat in the fridge and the flavors of the salsa and Mexican cheese developed! I was skeptical when I made them with such few ingredients (DH and I are foodies), but we both really enjoyed these. I liked how the tortillas are crispy out of the oven, we topped with Greek yogurt and salsa. This is a keeper! I will be making these again soon.

  • Anna K

    Just back to post that I’ve made these three times in the past month, these are a new favorite for DH and me!

  • Lindsay

    I made these recently for my boyfriend and I. We LOVED them!!! Thanks for the recipe! I see why Ben requests them. :)