Green Chile Chicken Enchiladas

Jon requested this one.  This was a recipe Kathy would make when the kids were younger and there wasn't a lot of time for cooking. She found the recipe on a packet of Hidden Valley Ranch dressing. There are a few differences between this recipe and the way Kathy prepared it.  The biggest being that she always used the packet of dressing rather than the prepared version.  She also wimps-out on the chilies.

Serves: 4
Prep Time: 25 min.
Cook Time: 20 min.

INGREDIENTS
½ cup Hidden Valley® Original Ranch® Dressing
¼ cup sour cream
1 can (19 ounce) enchilada sauce
1½ cups shredded, Mexican or cheddar cheese divided
2 cups shredded, rotisserie chicken
2 tablespoons diced green chilies rinsed, drained

4 10-inch, flour tortillas warmed


DIRECTIONS

1. Preheat the oven to 350°F.
2. In a medium bowl, combine the chicken, ¾ cup of the cheese, dressing, sour cream and green chilies and stir until well blended. Divide the mixture evenly between the tortillas, and roll the tortillas.
3. Place the tortillas, seam side down in an oiled 9-inch baking dish. Spoon the enchilada sauce around the tortillas and top with the remaining cheese.
4. Bake for 20 minutes or until the cheese is melted and is bubbly.