Ranch Chicken Enchiladas

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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.

Ranch Chicken Enchiladas

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


  • 3-4 Chicken Breasts boneless skinless
  • 1 package chicken taco seasoning
  • 1 package ranch dry salad dressing
  • 1/2 cup bottled ranch
  • 1/2 cup salsa
  • 2 cups shredded cheddar cheese
  • 1 can chicken broth
  • 1 package white flour tortillas


  • 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 ½ cup of ranch and ½ 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!


Serves: 6

Calories552kcal (28%)Carbohydrates34g (11%)Protein38g (76%)Fat29g (45%)Saturated Fat11g (55%)Cholesterol118mg (39%)Sodium2064mg (86%)Potassium641mg (18%)Fiber3g (12%)Sugar5g (6%)Vitamin A1063IU (21%)Vitamin C9mg (11%)Calcium343mg (34%)Iron3mg (17%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course
Cuisine Mexican
Keyword chicken, chicken enchiladas, enchiladas, ranch chicken enchiladas
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. 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!

  2. 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! 🙂

  3. 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 🙂

  4. 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!

  5. 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

  6. 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.

  7. This recipe looks and sounds amazing!! I really would like to try making it. However, I do not currently have a crockpot. Do you have any other suggestions for cooking the chicken with the seasonings?

    1. Hi Kristin-
      I made these last night and also do not have a crockpot. I simmered thawed chicken breasts in the suggested mixture for a half hour until they were cooked through and then shredded them. They turned out well!

  8. These are fantastic! I’m currently making them for the second time after trying out this recipe several weeks ago. I couldn’t get enough 🙂 And they’re pretty simple to make, just take a little time. The first time I made this I didn’t use quite as much ranch and they still turned out great, but this time around I used the suggested amount. Can’t wait until they’re done!

  9. I made these last night and added some personal touches. While cooking the chicken in the crockpot, I also added onion and 1 small can of chopped green chilis. For the ranch/salsa mix, I used one 7oz can Herdez Salsa Verde, then 7oz of ranch, after preparing the enchiladas, I topped them with the leftover ranch/salsa mix, then topped them with cheese then baked them. YUM! Possibly the best chicken enchiladas I have ever eaten!

  10. Made this tonight for dinner. Not bad . Not bad at all. I would advise to cook chicken in the broth and the taco mix, gives chicken more flavor. I also made an extra batch of sauce and drizzled that over the enchiladas for more flavor. I like than there is nothing canned in the ingredients. This is definitively going to be in my dinner rotations

  11. Where do you find chicken taco seasoning? I have only seen taco seasoning, I suppose for ground beef….

  12. I made these tonight, they were good but extremely salty! I even used low sodium taco seasoning & low sodium chicken broth…any suggestions for the next time I make them?

  13. I am making these right now. I’m concerned that I wasn’t able to defrost the chicken. Should I still cook it on low or put it on high to have it ready by 6:30/7:00? I also may have put in too much broth, is that possible?

  14. This recipe is awesome and my kids absolutely love it. I add some sauteed green and red bell peppers and onions for the adults and serve woth mexican rice and refried beans.

  15. I made these, and they are in the oven right now. What size tortillas was I supposed to use? I used the burrito-sized ones, and 10 of them fit in the pan.

    1. I used the smaller regular sized ones that aren’t quite as big as the burrito size! You will have to let me know how they turned out! 🙂

  16. They look sooo amazing, do you have a recipe for the rice? I’ve been looking for a good Spanish Rice recipe and it looks delicious!!!

  17. Found on Pinterest. First time ever making enchiladas but it was a success! I used medium soft taco flour tortillas so I ended up with 8 servings. Used cheese I had on hand so Colby jack went inside the enchiladas and a mixture of mozzarella and mild cheddar was sprinkled on top. Didn’t have time to cook and shred the chicken in the crockpot which I fully intended to do so I just boiled my chicken breasts in the chicken broth with the taco and ranch seasonings. The chicken alone was to die for! Would be great just for chicken tacos. Anyway, the enchiladas were great. I loved the addition of the ranch dressing.

  18. Ooooh my goodness. I made these with both flour and corn for me and let me tell you; this was the best gluten free food I have had since going gluten free in June! My family loved it just as much! Thank you, thank you, thank you!!! Delicious!!

  19. I’m thinking of making this tonight but making it “lasagna style” by layering corn tortillas on the bottom of the pan, then meat and sauce and repeating the layers. Might be the easier way to use corn tortillas without worrying about them falling apart as I have 1 gluten free person to accommodate in our family!

  20. Hello!
    Quick question, since I only cook for myself I want to cut this recipe in half.
    Would you recommend a shorter cooking time if I use a smaller pan to make less enchiladas?

  21. I made these tonight and they were a little dry for my taste. I will try a previous commenter’s idea of extra salsa/ranch mixture to pour over the top, because they had a very good flavor, my family liked them, and were so easy. I also cooked extra chicken in the crockpot which I plan to use for ranch chicken wraps for lunch. Thanks for the great recipe. Definitely a keeper.

  22. These are in the oven right now. I did half corn and half flour tortillas. I did the chicken in the crock pot. I couldn’t keep my kids out of the chicken! Hopefully they like the finished product

  23. These look amazing and I can’t wait to try them. Have you posted your Spanish Rice recipe yet? I would love to make them both!

  24. These are soooo good! I found this recipe a while back through Pinterest, and now it’s one of my favorites! Would it be okay if I put your recipe on my blog? I’d give credit and link over to your website. I love love love your site! So many recipes, so little time 😉

  25. Made this last night and it was amazing! This will definitely be made again and again. Loved that is was very easy to prepare.

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