Ranch Chicken Enchiladas
Creamy ranch enchiladas topped with cheese and baked to perfection!
Servings: 6 Servings
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: 455kcal | Carbohydrates: 27g | Protein: 25g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 79mg | Sodium: 1008mg | Potassium: 366mg | Fiber: 2g | Sugar: 4g | Vitamin A: 522IU | Vitamin C: 1mg | Calcium: 350mg | Iron: 2mg
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