Ranch Chicken Enchiladas
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Creamy ranch enchiladas topped with cheese and baked to perfection!
Course:
Dinner, Main Course
Cuisine:
Mexican
Keyword:
chicken, chicken enchiladas, enchiladas, ranch chicken enchiladas
Servings: 6 Servings
Calories: 552 kcal
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 1/2 cup of ranch and 1/2 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 Facts
Ranch Chicken Enchiladas
Amount Per Serving
Calories 552
Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 11g55%
Cholesterol 118mg39%
Sodium 2064mg86%
Potassium 641mg18%
Carbohydrates 34g11%
Fiber 3g12%
Sugar 5g6%
Protein 38g76%
Vitamin A 1063IU21%
Vitamin C 9mg11%
Calcium 343mg34%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.