These turned out pretty good. DH proclaimed that this was the best Mexican I had ever made for him.
1 lb boneless skinless chicken tenderloins
6 oz reduced fat sour cream
6 oz Ranch salad dressing
4 flour tortillas (I used 7 inch in diameter ones)
Shredded Mexican cheese
Cook chicken breasts in EVOO over medium heat until no longer pink. Preheat oven to 375. In a large bowl, mix the sour cream and Ranch dressing together until well mixed. Shred or chop the cheese into bite size pieces. Add to the bowl and mix well. Grease a casserole pan. Place the chicken mixture into the center of 4 tortillas in equal parts. Top the chicken with salsa to taste and cheese to taste. Roll up each tortilla and place, seam side down, into casserole dish. Bake the tortilla for 20 minutes. Top with salsa and cheese. Return to the oven and bake and additional 5 - 10 minutes.
These enchiladas are so big and thick that DH and I could only eat one each, so for us, the recipe made 4 servings.