Ranchiladas

1 ( 28 ounce) can green enchilada sauce
1 1/2 cups cooked and diced chicken breast
1/2 cup chopped onion
1 cup sour cream
1 envelope Hidden Valley Ranch Salad Dressing Mix
1 can diced green chiles
3 cups shredded pepper jack cheese, divided
1/2 cup canola oil
12 corn tortillas

Heat oven to 350 degrees F. Lightly spray 9 x 13-inch baking dish with cooking spray.

Spread 1 cup enchilada sauce on bottom of dish; set aside.

In a large bowl, stir together chicken, onions, sour cream, dressing mix, chiles 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 1 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.