1 lb. boneless, skinless chicken breast, cubed

4 oz. can chopped green chilies

½ cup chunky salsa

½ cup ranch dressing

8 oz. pkg. shredded Mexican cheese

6 tortillas

2 tsp. Cholula hot sauce (optional)

½ cup water

1 clove garlic, minced

1 tsp. oregano & onion powder

½ tsp. garlic powder & paprika

1 tsp. olive oil

salt & pepper

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•Preheat oven to 350°. Over medium heat, saute garlic in olive oil in a medium size pan. Add chicken and season with salt & pepper. Cook chicken thoroughly and drain any fat

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•Add chilies, spices, and water to chicken. Mix and let reduce over low heat

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•While chicken mixture is reducing, combine salsa & ranch dressing in a bowl

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•Build the enchiladas by layering salsa/ranch combination, chicken, and shredded cheese into the tortillas. Roll up mini-burrito style and place in a casserole dish

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•Once all enchiladas are complete and lined up in dish, spread the remaining salsa/ranch mixture over them and top with the remaining shredded cheese

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•Bake for 20-30 min. or until the cheese on top is fully melted and golden.