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

Ingredients
  

  • 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

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 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!


Nutrition

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. 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?

  2. 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!

  3. 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!!

  4. 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.

  5. 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!!!

  6. 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! 🙂

  7. 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.

  8. 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?

  9. 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?

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

  11. 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

  12. 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!

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