Ranch Chicken Enchiladas Recipe 445

RANCH CHICKEN ENCHILADAS

Steps:

• 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!

SLOW COOKER RANCH CHICKEN ENCHILADAS RECIPE

Steps:

• Spray slow cooker with nonstick cooking spray and place chicken inside.
• Sprinkle taco seasoning and ranch dressing mix over chicken.
• Pour chicken broth over chicken in slow cooker and cook on low for 3-4 hours.
• Remove chicken from slow cooker and shred with two forks.
• In a small bowl, mix together ranch and salsa; set aside.
• Spray a 9x13-inch baking pan with nonstick cooking spray and spread a thin layer of salsa/ranch mixture on the bottom of the pan.
• Assemble enchiladas by spreading a few spoonfuls of the salsa/ranch mixture on each tortilla. Add shredded chicken and cheese on top and roll up.
• Place enchiladas seam-side down in the prepared pan and sprinkle any remaining cheese on top.
• Bake at 350 degrees F for 30 minutes.
• Drizzle ranch dressing and sprinkle chopped cilantro on top before serving, if desired.

RANCH CHICKEN ENCHILADAS RECIPE - (4.4/5)

Steps:

• Preheat oven to 350°F. 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 to 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 tablespoons 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 for 30 minutes or until the cheese is bubbling and enchiladas are heated through. Drizzle the top with ranch and enjoy!

BACON-RANCH CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Spray a 9x12-inch brownie pan with cooking spray.
• Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in chicken, bacon, and roasted garlic. Season with salt, pepper, and garlic powder. Stir in green onions.
• Mix ranch dressing and sour cream together in a small bowl. Remove chicken mixture from heat and stir just enough ranch mixture into the skillet to barely coat chicken.
• Hold 1 tortilla and spoon 2 tablespoons chicken mixture across the middle. Sprinkle 1 tablespoon Cheddar-Monterey Jack cheese blend over chicken and roll tortilla up. Place filled tortilla, seam-side down, against the short end of the pan so it does not unroll. Repeat with remaining tortillas and filling until pan is jammed full of enchiladas.
• Pour enchilada sauce on top of filled tortillas to cover without drowning them. Sprinkle remaining Cheddar-Monterey Jack cheese blend generously on top of everything.
• Bake in the preheated oven until bubbly on top, about 15 minutes.