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We love ranch in our family. Especially my boys. Everything gets dipped in ranch! I have a recipe for ranch tacos and I wanted to try to make ranch enchiladas. Ummm it was safe to say my experiment turned out amazing!! My hubby said these are the best and even heated some up again before going to bed. The flavor combination of the ranch and salsa was delicious and the ranch drizzled on top was perfect! I was so happy with how these turned out and our family loved them!Ranch chicken enchiladas on a white plate with rice on the side.

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Ranch Chicken Enchiladas

5 from 1 vote
By: Alyssa Rivers
Creamy ranch enchiladas topped with cheese and baked to perfection!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 Servings

Ingredients 

Instructions 

  • Cook and shred the chicken. I cooked mine in the slow cooker with the ranch packet and taco seasoning packages in the chicken broth. The chicken just peeled apart. I cooked it on low for about 3-4 hours.
  • Mix the 1/2 cup of ranch and 1/2 salsa in a bowl. Spray a 9x13 pan with cooking spray and spread a very thin layer of the mixture on the bottom.
  • Start assembling the enchiladas by putting 2 Tbs of the ranch and salsa mixture on the bottom of tortilla. Then put the shredded chicken on top of that. Sprinkle with cheese and roll it up.
  • Line up the enchiladas in the 9x13 pan and sprinkle heavily with the cheddar cheese. Bake at 350 degrees for 30 minutes or until the cheese is bubbling and enchiladas are heated through.
  • Drizzle the top with ranch and enjoy!

Nutrition

Calories: 552kcalCarbohydrates: 34gProtein: 38gFat: 29gSaturated Fat: 11gCholesterol: 118mgSodium: 2064mgPotassium: 641mgFiber: 3gSugar: 5gVitamin A: 1063IUVitamin C: 9mgCalcium: 343mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Main Course
Cuisine: Mexican
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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87 Comments

  1. Oh this looks yummy. I am always looking for another chicken enchilada recipe and really need to try this one. I live in Albuquerque, New Mexico so I think I might need to offer some green chili with it too! Thanks for the yummies.

  2. YUM! This looks AMAZING! I am suddenly wishing I was your neighbor so I could eat dinner with you…. I had cereal tonight :o)
    Jaime from crafty scrappy happy

  3. Even though the recipe doesn’t say, use corn tortillas. Flour tortillas get soggy. And you need to fry the corn tortillas in a bit of vegatable oil before rolling otherwise they are to stiff and fall apart.

    1. I’ve made many enchiladas with flour tortillas and they’ve turned out fine. The recipe calls for flour ones. And unfortunately here in Canada that’s about all you’ll find. Our Mexican food selection is awful. 🙁

    2. Tattleerte: I need to set up rainbarrels too! So glad you liked the post. Hope you much luck with your garden, you are growing some of the best summer veggies around!

  4. I made these the other night for dinner. My husband actually said they are his new FAVORITE! 🙂 I did have to add more salsa and ranch sauce, and I couldn’t find chicken taco seasoning so I used just normal, and it still turned out DELICIOUS! 🙂 I stinking love this blog! I am slowly becoming the “betty crocker” wife 🙂

  5. These were AMAZING! I have picky eaters but you would of never known it because they cleaned their plates. Easy to make, definitely a keeper #onehappymom

  6. I made these for dinner tonight. They were so good! My daughter asked me if I could pack one in her lunch for school tomorrow. =)

      1. I just used Pace’s picante sauce. But I am sure any salsa will work great! I hope you guys love this recipe as much as we did! 🙂

      2. Yes I think that would work as we’ll. just brown it until cooked through and layer with sauce and cheese. 🙂

  7. Yum! I love enchiladas and ranch. I imagine they’re delicious together. I’ll be pinning these. Thanks for sharing, Alyssa. =)

    ~ Catie

    Oh, I made half a batch of the egg nog cookies just to make sure they’d be good for my cookie exchange, OMG!! Soo good!