Recipe: Ranchiladas

             Clixk the image above to get the recipe for Nonna Flo's Pasta Sauce!





Clixk the image above to get the recipe for Nonna Flo's Pasta Sauce!

I inherited my love to cook from my mom, who inherited her love to cook from her mom, who inherited her love to cook from her mom... I've learned that as Italian's it's not really even our love for the process of cooking, but our love for feeding people that drive this passion. Food gathers people, and as it fills their stomachs it also fills their heart and souls. THAT is why I love to cook!

I started making Ranchiladas when I was in college. Due to my love of feeding people I took on most of the cooking, which my roommates loved. This was one of our favorite meals and still proves to be a favorite in our home to this day!


  • 1 can (28 oz.) green enchilada sauce
  • 2 cups cooked shredded whole rotisserie chicken
  • 1/2 cup chopped onion
  • 1 cup sour cream
  • 1/2 pkg. Hidden Valley Salad Dressing Mix
  • 1 can (4 oz.) diced green chilies
  • 2 cups chopped spinach (optional)
  • 3 cups shredded pepper jack cheese, divided (or white cheddar or orange cheddar for little taste buds)
  • 1/2 cup avocado oil
  • 12 corn tortillas

*Our family’s adaptations are highlighted in italics. Visit for the recipe in its original form.


Preheat oven to 350°. Lightly grease 9x13 baking dish with oil. Spread 1 cup enchilada sauce on bottom of dish, set aside. In a large bowl, stir together chicken, onions, sour cream, Ranch mix, chilies, spinach (optional) and 2 cups cheese. Set aside. Heat oil in skillet until a drop of water sizzles when dropped into it. Lightly fry tortillas, one at a time about 5 seconds per side, (leave pliable). Remove and drain on paper towels. Working in batches of 3 or 4, dip tortillas into enchilada sauce. Fill each dipped tortilla with approximately 1/2-3/4 cup chicken mixture and roll. Place in baking dish. Repeat to make 12 enchiladas. Spoon any remaining sauce over top of enchiladas and sprinkle with remaining cheese. Bake for 30-35 minutes. Serve hot.

Serve with Mexican style rice, beans, guacamole and roasted veggies (onions, bell peppers, calabacitas, etc.) for a complete meal.

Recipe adapted from Sandra Lee on behalf of the makers of Hidden Valley Original Ranch dressings.