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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!
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Ranch Chicken Enchiladas
Creamy ranch enchiladas topped with cheese and baked to perfection!
Ingredients
- 3-4 boneless skinless chicken breasts
- 1 (1-ounce) package chicken taco seasoning
- 1 (1-ounce) package dry ranch dressing powder
- ½ cup bottled ranch dressing
- ½ cup salsa
- 2 cups shredded cheddar cheese, divided
- 1 (14.5-ounce) can chicken broth
- 1 package flour tortillas
Instructions
- Add the chicken, ranch powder, taco seasoning, and chicken broth to the slow cook. Cook on LOW for 3-4 hours. After it has cooked, shred the chicken.
- In a medium bowl, stir together the ranch dressing and salsa. Spray a 13 x 9 x 2-inch baking dish with cooking spray and spread a very thin layer of the dressing and salsa mixture on the bottom.
- To assemble the enchiladas, add 2 tablespoons of the ranch and salsa mixture to the bottom of the tortilla. Next, add a spoonful of shredded chicken on top. Sprinkle with cheese and roll it up.
- Line the enchiladas in the prepared pan and sprinkle with the remaining shredded cheddar cheese. Bake at 350 degrees Fahrenheit for 30 minutes or until the cheese is bubbling and enchiladas are heated through.
- Drizzle the top with prepared ranch dressing and enjoy!
Nutrition
Calories: 455kcalCarbohydrates: 27gProtein: 25gFat: 27gSaturated Fat: 10gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 79mgSodium: 1008mgPotassium: 366mgFiber: 2gSugar: 4gVitamin A: 522IUVitamin C: 1mgCalcium: 350mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
Making these for dinner tonight! Can’t wait to try them. -The Six Sisters
This sounds wonderful! I’ll have to try this real soon!
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.
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! 🙂
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.
Tried this the other day and LOVED IT!! Thank you; linking it today up on my blog!
-Sherita
http://www.vodkaandcupcakes.com
Tried this the other day and LOVED IT!! Thank you for this; using it today on my blog and linking it also back to your site! 🙂
-Sherita
http://www.vodkaandcupcakes.com
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?
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?
you could try not making them again, cuz they’re not actually “extremely salty”
Mmmm this looks amazing!
Where do you find chicken taco seasoning? I have only seen taco seasoning, I suppose for ground beef….
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
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!
I just found this recipe from Pinterest. They look delicious! What is the side dish you have in the picture?
What kind of tortillas did you use? How many enchiladas does this recipe make?
I used white tortillas. And it makes about 6-8 tortillas. 🙂
white meaning flour correct?
I also used white “flour” tortillas… soft taco size and fit 8 of them snugly into a 9×13 pan. They are currently baking in my oven as I type 🙂
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!
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?
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!