Ranch Chicken Enchiladas

This recipe originated from The Recipe Critic blog post, Ranch Chicken Enchiladas. One of my friends pinned this on Pinterest, and I saw it so I just had to make them.  We used her recipe to make the enchiladas but made a few changes to suit our needs. Cooking the chicken in a crock pot gets the chicken so tender and allows it to shred easily. These were fantastic, and went well with a side of rice pilaf. Note: I stuffed the enchiladas so much that I could only fit 6 in the 9x13 pan, so I had to put the remaining 4 in a 9x9 pan.

Ingredients

• 3-4 Boneless Skinless Chicken Breasts
• 1 package chicken taco seasoning
• 1 package ranch dry salad dressing
• 1 cup bottled ranch
• 1 cup salsa
• 2 cups shredded cheddar cheese
• 1 (14.5 oz.) can chicken broth
• 1 package white flour tortillas

Directions

1. In slow cooker, cook chicken with broth, taco seasoning & ranch packets on low for 4-5 hours. Once the chicken is cooked, shred with 2 forks (it should just peel apart).
2. Mix the 1 cup of ranch and 1 salsa in a bowl.
3. Spray a 9×13 pan with cooking spray and spread a very thin layer of the mixture on the bottom.
4. Start assembling the enchiladas by putting 2 Tbsp. 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.
5. Line up the enchiladas in the 9×13 pan and drizzle remaining ranch/salsa mixture over enchiladas, follwed by sprinkling heavily with the cheddar cheese. Bake at 350 degrees for 30 minutes or until the cheese is bubbling and enchiladas are heated through.
6. Serve with rice pilaf, or any favorite side dish.

Pictures

Cooked enchiladas in the smaller dish.


Yummy bite!