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:
- 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.
- Prepare the filling: In a large bowl, combine the shredded chicken, cheddar cheese, onion (if using), green chiles, salsa, and ranch dressing. Mix well.
- 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.
- 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.
- 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.
- 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.
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