CHICKEN RANCH ENCHILADAS
I got this recipe from my cousin and now this is my favorite dish. The ranch dressing mix adds nice flavor.
Provided by Smith's Wife
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Melt the butter in a large skillet over medium-high heat. Stir in the chicken and cook until no longer pink in the center, about 7 minutes. Whisk together the condensed cream of chicken soup, sour cream, chiles, and ranch dressing in a bowl; spread a thin layer of the mixture into a 9x13 inch baking dish.
- Spoon about 2 tablespoons of sauce into each tortilla; divide the chicken among the tortillas and sprinkle with 3/4 of the cheese. Roll the tortillas into cylinders and place seam-side-down into the baking dish. Pour the remaining sauce over the enchiladas and cover the dish with aluminum foil.
- Bake in the preheated oven until hot, about 35 minutes. Remove the foil and sprinkle with the remaining cheese. Return to the oven and cook a few more minutes until the cheese melts.
Nutrition Facts : Calories 812.8 calories, Carbohydrate 57.1 g, Cholesterol 144.7 mg, Fat 47.6 g, Fiber 3 g, Protein 38.5 g, SaturatedFat 27.3 g, Sodium 1788.8 mg, Sugar 1.1 g
CANYON RANCH GRILLED CHICKEN ENCHILADAS AND CALABACITAS
Steps:
- For sauce, preheat oven to 400°F. Lightly coat a baking sheet with oil. Place tomatoes, onion and garlic on baking sheet. Roast 15 minutes or until onion and garlic turn golden brown. While the vegetables are roasting, start preparing the enchiladas (see below). Remove vegetables from oven. Cool. Place in a blender along with chili powder, cumin, salt, and pepper and puree until smooth. Set aside.
- For the enchiladas, combine paprika, cumin, and chili powder in a small bowl. Add oil and 2 tsp water and mix to form a paste. Pat all of spice paste on chicken. Grill or broil chicken 3 to 5 minutes on each side or until juices run clear when pierced with a fork. Cool and slice each breast into long strips (about 3/4 inches wide and 4 inches long). Lay tortillas on a flat surface. Place 3 chicken strips, 2 tbsp cheese, and 2 tbsp green chile on each tortilla. Roll and place in a 9" x 13" baking pan. Cover with sauce. Reduce oven heat to 350°F. Cook enchiladas 15 to 20 minutes or until sauce is bubbly.
- While the enchiladas are cooking, prepare the calabacitas. Increase oven heat to 425°F. Lightly coat a sheet pan with 1 tbsp oil. Lay zucchini and yellow squash on sheet pan and roast 5 to 10 minutes or until golden brown. Lightly coat a sauté pan with 2 tsp oil. Add zucchini, squash, tomato, onion, and corn. Sauté over medium heat about 5 minutes. Add oregano, salt, and pepper. Serve with enchiladas.
CANYON RANCH MARINATED GRILLED VEGGIES
This recipe is a portion of the "Grilled vegetable strudel with tomato olive sauce" recipe out of the canyon ranch cookbook. I found this to be an excellent way to marinate and grill vegetables, and then use those in a variety of ways, as a side dish, in wrap or sandwiches, etc.
Provided by Laurelbelle
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine Marinade (first 6) ingredients in a bowl and mix well.
- Prepare the grill or preheat the broiler.
- Grill or broil the vegetables until tender, remove them from grill and allow to cool slightly.
- Dice the grilled vegetables, place them in a shallow dish and spoon the marinade over them.
- Cover tightly and allow to marinate for several hours or overnight.
- Use veggies as side dish, or place in tortillas for veggie wraps, great cold or warm.
CANYON RANCH HEALTH RESORTS' CHINESE CHICKEN
Another fabulous recipe adapted from a recipe that 'low-fat cooking guru' Jeanne Jones created for the Canyon Ranch Health Resort. The cooking time below includes 'standing time'. I found this recipe in Prevention Healthy Cooking's 'Eat up Slim down: tried-and-true recipes and tips from real weight-loss winners' by Jane Kirby and David Joachim.
Provided by bluemoon downunder
Categories Chicken
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Rinse the chicken inside and out and pat dry with paper kitchen towelling.
- In a cup, mix the ginger, the Chinese five-spice powder and 1/2 teaspoon salt, and rub all over the inside of the chicken.
- Place the spring onions and the garlic in the cavity.
- Place the flour in a large oven-safe baking bag and shake well to coat the inside of the bag.
- In a small bowl, mix the hoisin sauce, honey, sherry or apple juice, pepper and remaining salt. Rub all over the outside of the chicken, and place the chicken in the bag with any remaining sauce. Seal the bag and place in the refrigerator for at least 4 hours.
- Preheat the oven to 180ºC/350ºF/gas 4. Cut 1/2 inch slits in the top of the bag and place it in an ovenproof dish in the oven, making sure that the bag does not overhang the dish.
- Bake for 1 hour or until the juices run clear.
- Remove the chicken from the oven and allow it to stand for 10 minutes. Carefully cut open the bag, remove the chicken and pour the juices into a bowl.
- Place the bowl in the freezer for a few minutes so that fat can congeal for easy removal.
- Cut the chicken into serving pieces and serve with the degreased juices.
Nutrition Facts : Calories 283.2, Fat 15.8, SaturatedFat 4.5, Cholesterol 77.8, Sodium 607.9, Carbohydrate 11.4, Fiber 0.4, Sugar 8.4, Protein 19.8
RANCH CHICKEN ENCHILADAS
Put these easy Ranch Chicken Enchiladas in the oven and wait. Soon enough the whole family will be in the kitchen.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Heat oil in large skillet on medium-high heat. Add onions; cook and stir 4 to 5 min. or until crisp-tender. Add chicken, olives and dressing; cook 2 to 3 min. or until heated through, stirring occasionally.
- Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam sides down, in 13x9-inch pan sprayed with cooked spray; top with salsa and cheese.
- Bake 15 min. or until enchiladas are heated through and cheese is melted.
Nutrition Facts : Calories 560, Fat 31 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 90 mg, Sodium 1250 mg, Carbohydrate 38 g, Fiber 3 g, Sugar 5 g, Protein 31 g
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