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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!
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 😉
I made this for dinner tonight, and we absolutely loved it! Such an interesting combo of ranch and enchiladas. I’ll definitely be making this again. Thanks for sharing. 🙂
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!
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
How much broth do you use to cook the chicken in? I can’t wait to try this recipe!
I just use one 15 oz can. 🙂
Made these on Sunday – they were great! Can’t wait to try out more of your recipes. 🙂
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.
Yes, I put extra ranch and salsa on top and it was perfect.
These are incredible. Bravo.
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?
You can just make it in an 8×8. I would still keep the cooking time the same. 🙂
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!
Let me know how it turns out! 🙂
I just put these on our menu plan for next week – can’t wait to make ’em!
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!!
How many does this make?!
It makes about 6-8 enchiladas.
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.
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!!!
I have one but I haven’t posted it yet! I will get on that one! 🙂
Um… exactly how many servings did this make? Cuz that doesn’t sound like much.
It filled up a 9×13 with I believe 6 enchiladas.