Lacey Maddalena from Browns Valley, Calif., shared with me one of her favorite recipes. She said, “It’s a super-easy recipe and so delicious, I created it when I had almost nothing in my cupboards!” I have begun to realize this summer that I love dishes I am able to make ahead of time, stick in the fridge, come in the house after a long summer night practice, and dinner is all done! No pots or pans to pull out – just turn on that oven and enjoy – no mess, just hungry mouths to feed!
Lacey's Special Enchiladas
1 can chili verde (green) enchilada sauce
2 large chicken breasts
8-10 fajita size flour tortillas
1 small can of diced green chilis
1 cup Ranch dressing
2 cups Jack cheese
Green taco sauce
Boil chicken breast for about 15 minutes (or until it is thoroughly cooked and can be shredded easily with a fork). Shred chicken. Drain diced green chilis. In a bowl, mix together chicken and green chilis. In a separate bowl, mix together ranch and enchilada sauce. Pour half of the ranch/enchilada sauce in with the chicken and chilis and mix well. Pour half of what’s left of the enchilada sauce (a quarter total of the mix) into the bottom of a casserole dish. Take flour tortillas and add 2 spoonfuls of the chicken, sprinkle in jack cheese, and roll loosely with the seam facing down and place in a casserole dish. Pour remaining ranch/enchilada sauce mix on top of the enchiladas. Cover with cheese. Bake in oven for 20-30 minutes (or until cheese is really nice and melty) at 350 degrees.
Email your recipes to Erica Krantz at This email address is being protected from spambots. You need JavaScript enabled to view it. -- she will cook or bake your favorite recipes and send it on to Ropers Sports News to be printed.