Still another recipe with a different twist on what I’ve made previously, so… Chicken Enchiladas II 1-1/2 cups verde salsa, divided 4 cups shredded cooked chicken 1/2 cup southwest ranch dressing 12 corn tortillas (6 inch), warmed 1 cup Mexican style shredded 4-cheese blend Heat oven to 350°F. Pour half the salsa into a 13×9-inch baking dish sprayed with cooking spray. Toss chicken with dressing.
Spoon 1/3 cup down center of each tortilla, then roll up. Place, seam sides down, over salsa in dish. Cover with remaining salsa.
Top with cheese. Cover. Bake 15 to 20 min or until heated through. Serves 6