For the Enchiladas:

1. Preheat the oven to 350°F. Heat the oil in a large skillet and add the chicken and spices. Cook, breaking up the chicken with your spoon, until the chicken is cooked through and crumbly, about 5 minutes.
2. If the chicken seems really dry, add a splash of water to the pan. Once the chicken is cooked through, remove from heat and allow to cool.

For the Sauce:

1. Whisk together the enchilada sauce, yogurt, and the milk/chicken broth. You want a pourable consistency, so adjust the liquid amount as necessary.
2. Pour some of the sauce (roughly ½ cup) in the bottom of a greased baking dish (I used a 13 x 9 inch dish) and then set aside the rest for assembly.

To Assemble:

1. Fill each flour tortilla with a few tablespoons of the taco-spiced chicken and 1-2 tablespoons of Jack cheese. Roll up and place seam side down in the baking dish. Continue until all the tortillas are filled.
2. Pour the remaining enchilada sauce mixture over top, spreading it out evenly.
3. Top with the shredded cheeses and place in the oven for 30-35 minutes or until the everything is bubbly and golden. If desired, broil the top of the enchiladas for 30 seconds for a deeper, more golden crust on top.
4. In a large bowl, toss together the romaine, tomatoes, scallions, red onion, jalapenos, and lime juice. Season, to taste, with salt and pepper.

To Serve:

1. Top each serving of hot enchiladas with the romaine salad and a drizzle of ranch. Serve immediately.

NOTE:

1. I recommend topping the enchiladas with the salad AS YOU ARE READY TO EAT THEM. Topping the entire pan with the salad and then letting it sit will not only result in a wilted, soggy salad, but it prevents you from reheating the enchiladas without ruining the salad.