Slow Cooker Chicken Ranch Enchiladas Recipes

YOU HAVE TO ADD THIS SLOW-COOKER TEX-MEX DISH TO YOUR DINNER ROTATION

You Have to Add This Slow-Cooker Tex-Mex Dish to Your Dinner Rotation image

One of the best things to come home to is dinner served fresh from your slow cooker. This recipe, from Six Sisters' Stuff ($21) shows you how to whip up a

Provided by Leo Danzig

Categories Main Dishes

Time 4h50m

Yield 8 servings

Number Of Ingredients 9

Ingredients

4 boneless, skinless chicken breasts
1 (1.25-ounce) package taco seasoning
1 (1-ounce) package dry ranch dressing mix
1 (15-ounce) can chicken broth
1/2 cup bottled ranch dressing, plus more for topping
1/2 cup salsa
2 cups shredded cheddar cheese
8 to 10 flour tortillas
Cilantro (optional)

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 3 to 4 hours.
Remove chicken from slow cooker and shred with two forks.
In a small bowl, mix together ranch dressing and salsa; set aside.
Preheat oven to 350°F. 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 30 minutes, until cheese is bubbly and nicely browned.
Drizzle with ranch dressing and sprinkle chopped cilantro on top before serving, if desired.

CHICKEN RANCH ENCHILADAS

Chicken Ranch Enchiladas image

I got this recipe from my cousin and now this is my favorite dish. The ranch dressing mix adds nice flavor.

Provided by Smith's Wife

Categories World Cuisine Recipes Latin American Mexican

Time 1h

Yield 6

Number Of Ingredients 8

Ingredients

¼ cup butter
4 skinless, boneless chicken breast halves - cut into 1/2 inch cubes
1 (10.75 ounce) can condensed cream of chicken soup
1 (16 ounce) container sour cream
1 (4.5 ounce) can chopped green chilies
1 (1 ounce) package ranch dressing mix
10 (8 inch) flour tortillas
2 cups shredded Mexican cheese blend

Steps:

Preheat an oven to 350 degrees F (175 degrees C).
Melt the butter in a large skillet over medium-high heat. Stir in the chicken and cook until no longer pink in the center, about 7 minutes. Whisk together the condensed cream of chicken soup, sour cream, chiles, and ranch dressing in a bowl; spread a thin layer of the mixture into a 9x13 inch baking dish.
Spoon about 2 tablespoons of sauce into each tortilla; divide the chicken among the tortillas and sprinkle with 3/4 of the cheese. Roll the tortillas into cylinders and place seam-side-down into the baking dish. Pour the remaining sauce over the enchiladas and cover the dish with aluminum foil.
Bake in the preheated oven until hot, about 35 minutes. Remove the foil and sprinkle with the remaining cheese. Return to the oven and cook a few more minutes until the cheese melts.

Nutrition Facts : Calories 812.8 calories, Carbohydrate 57.1 g, Cholesterol 144.7 mg, Fat 47.6 g, Fiber 3 g, Protein 38.5 g, SaturatedFat 27.3 g, Sodium 1788.8 mg, Sugar 1.1 g

SLOW COOKER RANCH CHICKEN ENCHILADAS RECIPE

Slow Cooker Ranch Chicken Enchiladas Recipe image

This slow cooker ranch enchiladas recipe is one of the tastiest yet easiest Mexican dishes you can make.

Provided by Contributor

Categories Main Course

Time 4h50m

Number Of Ingredients 9

Ingredients

4 boneless chicken breasts
1 taco seasoning mix
1 ranch dressing mix (dry)
15 ounces chicken broth
½ cup ranch dressing
½ cup salsa
2 cups shredded cheddar cheese
10 flour tortillas
¼ cup cilantro (chopped)

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.

Nutrition Facts : Calories 405 kcal, Carbohydrate 22 g, Protein 22 g, Fat 25 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 71 mg, Sodium 961 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving