Servings: 8
These ranch Chicken Enchiladas are my family’s all-time favorite! These enchiladas are creamy and packed with amazing flavors. Shredded taco chicken covered in cheese and salsa-ranch mixture wrapped in flour tacos with tons of melted cheese on top.
Ingredients
1/2 c. chicken broth
3/4 c. salsa
1 packet (1 oz.) taco seasoning
3/4 c. prepared Ranch dressing
3 to 4 medium boneless, skinless chicken breasts
8 medium flour tortillas
1 to 2 c. shredded cheddar cheese
How to make Ranch Chicken Enchiladas
Step 1: In a crockpot, pour in half a cup of chicken broth. Add the chicken breasts along with the taco seasoning. Put the lid on and set to cook for 3 hours on low or until the chicken is completely cooked. When done, take the chicken out of the pot and shred using two forks.
Step 2: Prepare the oven. Preheat it to 350 degrees F. Using cooking spray, grease a 9 x 13-inch baking dish.
Step 3: Combine the salsa and Ranch dressing until well mixed. On the bottom of the prepared baking dish, spread a thin layer of the salsa-ranch mixture.
Step 4: Into the center of a tortilla, place 1/3 c. of the chicken and top with 1 tbsp cheese and 2 tbsp salsa-ranch mixture. Roll the tortilla and lay it in the baking dish. Do the same with the remaining ingredients.
Step 5: Over the enchiladas, pour the rest of the salsa-ranch mixture and evenly sprinkle the rest of the cheddar cheese on top.
Step 6: Place in the preheated oven and bake for about 25 to 30 minutes or until the cheese has melted and the enchiladas are completely heated.
Step 7: On top, drizzle more ranch dressing. Enjoy!
Note:
You can also cook the chicken breasts on the stovetop. Shred the chicken once cooked and stir with chicken broth and taco seasoning.
Ingredients
- 1/2 c. chicken broth
- 3/4 c. salsa
- 1 packet (1 oz.) taco seasoning
- 3/4 c. prepared Ranch dressing
- 3 to 4 medium boneless, skinless chicken breasts
- 8 medium flour tortillas
- 1 to 2 c. shredded cheddar cheese
Instructions
Step 1: In a crockpot, pour in half a cup of chicken broth. Add the chicken breasts along with the taco seasoning. Put the lid on and set to cook for 3 hours on low or until the chicken is completely cooked. When done, take the chicken out of the pot and shred using two forks.
Step 2: Prepare the oven. Preheat it to 350 degrees F. Using cooking spray, grease a 9 x 13-inch baking dish.
Step 3: Combine the salsa and Ranch dressing until well mixed. On the bottom of the prepared baking dish, spread a thin layer of the salsa-ranch mixture.
Step 4: Into the center of a tortilla, place 1/3 c. of the chicken and top with 1 tbsp cheese and 2 tbsp salsa-ranch mixture. Roll the tortilla and lay it in the baking dish. Do the same with the remaining ingredients.
Step 5: Over the enchiladas, pour the rest of the salsa-ranch mixture and evenly sprinkle the rest of the cheddar cheese on top.
Step 6: Place in the preheated oven and bake for about 25 to 30 minutes or until the cheese has melted and the enchiladas are completely heated.
Step 7: On top, drizzle more ranch dressing. Enjoy!
Notes
You can also cook the chicken breasts on the stovetop. Shred the chicken once cooked and stir with chicken broth and taco seasoning.
