Ranch Chicken Enchiladas with Green Chile Sauce

Ranch Chicken Enchiladas

Let’s talk stupid blog things.

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I’ve been blogging long enough to have seen plenty of stupid blog things. Since I really o this blog for fun (let’s be real here, I’m not making the big bucks!) so I don’t get sucked into all the dumb stuff I see, and have discussed with fellow bloggers, but I have experienced my fair share of it.

Numero Uno… getting asked to do something for free. Oh, this one is my favorite! Sure, I admit that I have done thing plenty of times (I’m an idiot) but it has only been when I felt the ever precious exposure would be worth it. But for real, can brands please get it out of their heads that bloggers like to do work for free? Can you pay your bills with product? Oh, you mean your cable company doesn’t except samples of sausage/wine/cheese?  Mine either! That’s so weird.

Numero dos… for the bloggers that are getting paid, having to chase down money is their favorite way to spend their time. Imagine having to do that for 7 months?!?! That is what it took for a blogger I know to get paid from a brand. That’s some bullshit right there!

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Numero tres…those stupid pictures of the grocery store aisle of the product my fellow bloggers are working with. Guys, I didn’t know where to find that cereal, pasta, olive oil, but damn it! I do now Thanks. I really enjoyed that photo of your local Walmart. I hate them, my fellow bloggers hate taking them. Who thought this was a good idea. I’d like to give them a talking to!

Numero cuatro… when brands want you to come up recipes but nothing you come up with is good enough. There are really only so many recipes using ham at breakfast that are ‘new’ so if you shoot down like 5 ideas, just give one. Come on.

Numero cinco… well this is more about food trends, than blogging, but ugh. I can’t get on all these food trends. Smoothie bowls… nope. I need to enjoy my smoothie on the go while I drive to work while listening to CNN on Sirius. Monster Milkshakes… Sorry, I am trying to keep my weight in check. I don’t need to consume 6,000 calories of milk, ice cream, chocolate, and donuts. Plus, they are so fucking messy. Avocado Toast… I like my avocado with chips and a margarita, not on toast. (But maybe I should make it and get a super popular blog/IG post?!?!!?)

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That list could go on and on, but I have more important things to do like share this banging recipe for Ranch Chicken Enchiladas with Green Chile Sauce.

I love enchiladas. They are such a good, comforting dinner. A real treat.

Plus, they are so simple. The chicken is super easy to prepare, and then you just roll it up in tortillas, make a quick sauce and toss it back in the oven to melt the cheese on top.

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I didn’t cook the chicken in my slow cooker but you could. I did it in the oven since I wanted it ASAP but you could do the chicken in a slow cooker by cooking it on low for 8-10 hours or on high for 4-6. You would get the same result- delicious shred-able chicken.

Other than that, the rest is super simple to make, even the sauce. Just give it a try!

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Guys, let’s make all my Taco Tuesday recipes super trendy! My tacos can be as popular as smoothie bowls… right!?!?! I swear after you eat these enchiladas you will agree!!

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Ranch Chicken Enchiladas with Green Chile Sauce

Makes 8 enchiladas

Ingredients

  • 1 1/2 pounds of chicken breast
  • 1 packet of ranch dressing mix
  • 1 Cup chicken broth
  • 2 Tablespoons butter
  • 3 Tablespoons flour
  • 2 Cups of chicken broth
  • 1 Cup sour cream
  • 4 ounce can of green chiles
  • 4 ounce of shredded cheddar cheese
  • salt and pepper
  • 8 flour tortillas

Process

  1. Preheat your oven to 400.
  2. In a dutch oven, combine the chicken, packet of ranch dressing mix, and 1 Cup of chicken broth. The chicken should mostly be covered by the broth. Cook for 30 minutes, or until chicken is cook through.
  3. Place chicken on a cutting board to cool to be able to shred it. Once cool, shred the chicken with forks or by hand.
  4. While the chicken cools, make the sauce. In a small sauce pan over medium heat, melt the butter. Add the flour and mix well to make a hue. Add 1/2 Cup of chicken both. Mix well to break up clumps. Add the rest of the broth and mix well to break up clumps. Simmer for 3-4 minutes to thicken. Mix in the sour cream and green chiles. Add salt and pepper to taste.
  5. Place a little bit of the sauce (1/4 Cup) in the bottom of a 9×13 baking pan. Evenly coat the bottom.
  6. Evenly divide the chicken among the tortillas. Fold the tortillas over the chicken and then roll up to create a tube. Place all into the pan.
  7. Cover with the sauce and then evenly cover with the shredded cheese.
  8. Place under the broiler for a few minutes to melt the shredded cheese on top.
  9. Serve and enjoy!
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About iamahoneybee

Mom to Autumn and Hunter, Wife to Price. Rabbit and Boston Terrier owner. Former Bostonian soaking up the Florida Sun. Home cook messing around with a little bit of this and a little bit of that. You'll find me most often with my phone in hand wearing my uniform of a Tunic with leggings rocking some Sperry's. A bit of prep mixed with bourbon and a foul mouth.
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8 Responses to Ranch Chicken Enchiladas with Green Chile Sauce

  1. You are SO spot on with your blogger observations and with these delightfully delicious enchiladas!!

    Liked by 1 person

  2. Danae @ Recipe Runner says:

    Haha! You are right on with all the blogging stuff, especially how dumb taking a picture of the aisle you bought the product in…like anyone really cares. These enchiladas look incredible, I’m all about green chile sauce on mine!

    Liked by 1 person

    • iamahoneybee says:

      Seriously, who thought that was a good idea?!?!!?!? I don’t get it. Like, people don’t know what the inside of a walmart freezer section looks like?!?!

      Like

  3. So, I am one of those bloggers that takes pictures of the aisles et al – gals gotta pay her bills right? 🙂
    I don’t remember the last time I made enchiladas – love the sound of these – I vote it should be #enchiladaeveryday – yes?

    Like

  4. Tony Spasiano says:

    Another fine dish by Nicole

    Like

  5. I agree with you on a lot of your observations — and several are things shared by any freelance-based career, which working with brands is similar to. Did you know that it can take a year (or more) to get paid for freelance writing sometimes? I worked with a major food magazine on a recipe package, that was accepted but didn’t get paid for 15 months — because they don’t pay until it goes to print. Maddening, although it was so long that I’d forgotten so the money felt a nice surprise. As for the aisle photos, I understand the client’s want for them — it’s the store footing the bill for the blog post, so they want to make sure that the bloggers are shopping there and that folks really really know where to get the product (once upon a time, they required so many more path to purchase photos. It was heavy). But there has to be a better, more natural way to do that. Perhaps through the writing. Or simply adding a “where to buy” section to posts. I dunno. What I do know is that these enchiladas look amazing and my kids would absolutely adore them. Mmmm.

    Like

  6. Larina says:

    I’m not a blogger. Reading your post, I feel like I walked into a meltdown. Awkward. Maybe post that part in a bloggers-only forum? Recipe looks good, tho. Thanks for that.

    Like

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