Sunday, October 6, 2013

Ranch Chicken Enchiladas

Tonight for dinner we tried Ranch Chicken Enchiladas that I found on Pinterest.  I threw the frozen chicken 
in the crockpot this morning and it was ready to shred this afternoon.  The enchiladas were delicious!!!  I used a medium salsa so they were mildly spicy.  If you want them really mild I would use a mild salsa.  I served them with a rice pilaf.   This is a great new recipe to add to my enchilada recipes!!  Ben hasn't tried them yet as he was helping a friend this evening...I know he will love them though!  

Me: 8.5
Jake: 9
Ryan: 8.5
Josh: 8

  • 3-4 Boneless Skinless Chicken Breasts
  • 1 package chicken taco seasoning
  • 1 package ranch dry salad dressing
  • ½ cup bottled ranch
  • ½ cup salsa
  • 2 cups shredded cheddar cheese
  • 1 can chicken broth
  • 1 package white flour tortillas
  1. 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.
  2. Mix the ½ cup of ranch and ½ salsa in a bowl. Spray a 9×13 pan with cooking spray and spread a very thin layer of the mixture on the bottom.
  3. 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.
  4. Line up the enchiladas in the 9×13 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.
  5. Drizzle the top with ranch and enjoy!