Creamy Ranch Chicken Enchiladas

Yesterday was mine and my husband's 2-year anniversary. We had a really great night watching our wedding video and just remembering April 26, 2007. It was just a small celebration, nothing too fancy because we're going to be going out to dinner later in the week. Emi and I both love enchiladas! I have two other enchilada recipes that I swear by and now I'm going to have to add these to the list.
I was very intrigued by this recipe because I just couldn't imagine eating an enchilada with ranch and I was a little scared to even try it, but that is why I ended up trying it anyway! :-D I definitely reccomend these. I made a couple of small changes, which I'll include below. Yum!
I found these on another blog that I found recently (don't you just LOVE finding new food blogs???) called Annie's Eats. I have over 30 recipes marked to try from this blog so be sure to check it out here.

CREAMY RANCH CHICKEN ENCHILADAS
4-6 boneless, skinless chicken breasts (I used 2 bone-in chicken breasts and had more than enough to fill 10 tortillas.)
8 oz. reduced fat sour cream
8 oz. Ranch salad dressing
2 stalks green onions
1- 7 oz can green chiles
flour tortillas (10-15)
shredded mexican cheese

Directions:
Cook chicken breasts by preferred cooking method until cooked through. Set aside to cool a bit. (I cooked mine by throwing them in the crockpot for 6 hours with the green chiles, salt, and pepper. I love cooking chicken this way for anything I need shredded chicken for. It's much easier to shred than baking, grilling, or boiling.)

While chicken is cooling, mix up the sauce. In a large mixing bowl, combine half of the sour cream and half of the Ranch dressing. In a small bowl, combine the rest of the sour cream and Ranch dressing. Stir both until well combined. Shred or chop the cooked chicken and add to the large mixing bowl. Mix well with sauce.

Preheat the oven to 375°. Grease a 9 x 13″ pan (and possibly another, smaller pan if needed). Add some of the chicken mixture to the center of the each tortilla. Sprinkle with shredded cheese, to taste. Roll up tortilla and place, seam side down, in the prepared baking dish. Use the sauce in the small bowl to top enchiladas, spreading well. Sprinkle on cheese to taste.

Bake in preheated oven for 25-30 minutes (30 for a crispier tortilla). Allow to cool a few minutes before serving.