RANCH CHICKEN ENCHILADAS

 My family and I are all big ranch fans. We dip just about anything and everything into ranch dressing. You name it, we’ve dipped it. So it’s no surprise that these Chicken Ranch Enchiladas became a family favorite here in the Lofthouse casa. They are so warm and cheesy and filled with all the Mexican flavors you love.

Ranch Chicken Enchiladas are flour tortillas wrapped around a cheesy shredded taco chicken center that is covered in a salsa-ranch mixture. They make the perfect dish for any family dinner or occasion. Accompanied by Mexican Rice, Cilantro Lime Rice, or a Warm Bean Dip, you can be sure you’ll have one unforgettable meal! 🙂

Ingredients

3 to 4 medium boneless skinless chicken breasts

1/2 cup chicken broth

1 packet (1 ounce) taco seasoning

3/4 cup salsa

3/4 cup prepared Ranch dressing

1 to 2 cups shredded cheddar cheese

8 medium flour tortillas

Instructions

Place 1/2 cup chicken broth in crock pot, add chicken breasts and taco seasoning. Cover with lid and cook on Low heat for 3 hours or until chicken is fully cooked. Remove chicken from crock pot and shred.

Preheat oven to 350° F. Spray a 9x13 inch baking dish with cooking spray.

Stir the salsa and Ranch dressing together until combined. Spread a thin layer of salsa-ranch mixture over the bottom of the baking dish.

Take one tortilla and place 1/3 cup of chicken down the center. Top with 1 Tablespoon cheese and 2 Tablespoons salsa-ranch mixture. Roll up and place in baking dish. Repeat.

Pour the remaining salsa-ranch mixture over enchiladas and then sprinkle evenly with remaining cheddar cheese.

Bake for 25 to 30 minutes, or until cheese is melted and enchiladas are heated through.

Drizzle the tops with more ranch dressing, if desired and serve!

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