Ranch Chicken Enchiladas

Ranch Chicken Enchiladas

These enchiladas are packed with flavor from the creamy ranch sauce and tender chicken. They’re easy to make and perfect for a weeknight meal.

Ingredients:

• For the chicken:
  • 3-4 boneless, skinless chicken breasts
  • 1/2 cup chicken broth
  • 1 packet (1 ounce) taco seasoning
• For the filling:
  • 1 cup shredded cheddar cheese
  • 1/2 cup chopped onion (optional)
  • 1 (4.5 ounce) can chopped green chiles (mild or hot, depending on your preference)
  • 3/4 cup salsa (your favorite kind!)
  • 3/4 cup ranch dressing
• For the enchiladas:
  • 8 flour tortillas
  • Cooking spray

Cooking Guide:

1. Cook the chicken: Place the chicken breasts, chicken broth, and taco seasoning in a slow cooker. Cook on low for 3 hours, or until the chicken is cooked through. Shred the chicken with two forks.
2. Prepare the filling: In a large bowl, combine the shredded chicken, cheddar cheese, onion (if using), green chiles, salsa, and ranch dressing. Mix well.
3. Assemble the enchiladas: Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with cooking spray. Spread a thin layer of the ranch sauce mixture on the bottom of the dish.
4. Warm the tortillas according to package instructions. This will make them more pliable and easier to roll. Place about 1/3 cup of the chicken mixture in the center of each tortilla. Roll up tightly.
5. Place the rolled enchiladas seam-side down in the prepared baking dish. Pour the remaining ranch sauce mixture over the top of the enchiladas. Sprinkle with any additional cheese you may have.
6. Bake: Bake for 20-25 minutes, or until the cheese is melted and bubbly. Let cool slightly before serving.

Tips:

• For a richer flavor, use rotisserie chicken instead of cooking your own.
• Add a can of corn or black beans to the filling for extra protein and fiber.
• If you don’t have a slow cooker, you can cook the chicken in a pot of boiling water for 15-20 minutes, or until cooked through.
• To make these enchiladas ahead of time, assemble them and store them in the refrigerator for up to 24 hours. Bake them before serving.
• Serve your enchiladas with your favorite toppings, such as sour cream, chopped avocado, cilantro, or hot sauce.
• Leftovers can be stored in the refrigerator for up to 3 days.