Creamy Ranch Chicken Enchiladas

The other day I had ONE chicken breast in my fridge. I also had some left-over homemade cream of mushroom soup that needed to be used. This turned out to be a great way to stretch one chicken breast. SO yummy, you won't be sorry if you try these!!

Creamy Ranch Chicken Enchiladas

Ingredients:

• 1 chicken breast(I used one with bone-in and skin-on)
• 1 4 oz. can green chili
• 1/4 cup chicken broth
• 2 T Ranch dressing mix, separated
• 1/4 t. ground cumin
• 2 oz. cream cheese
• 1 cup prepared cream of mushroom(1/2 can, 1/2 cup milk)
• 1 can cream of chicken
• 1/4 c. milk
• 1 1/2 cups cheese, separated(I used half cheddar and 1/2 Monterrey Jack)
• 1/4 t. oregano
• 7 small flour tortillas

Directions: Cook chicken, green chili, chicken broth, and 1 T. ranch dressing mix in crock pot on low for ~3 hours. Remove skin and bones from chicken. Shred chicken and return to the cock pot. Add cumin, cream cheese and cream of mushroom soup. Cook until crock pot until the cream cheese is melted. In a separate bowl mix the cream of chicken soup, milk,1 T. ranch dressing mix, 1 cup of cheese and oregano. Spread ~1 T of the chicken mixture and the soup/cheese mixture in the middle of the tortilla. Roll and place in a greased baking dish. I had a little of the chicken mixture left, so I added it to the soup/cheese mixture. Spread the soup/cheese mixture over the enchiladas and sprinkle with remaining cheese. Bake at 350 for 30 minutes, or until cheese just starts to bubble and brown. Serve with sliced olives, sour cream and lots of salsa.