Ranch Chicken Enchiladas

I'm thrilled to be adding another dish to the Mexican rotation. These are so good and very filling when served with rice or beans. It's easy enough to prepare with the help of the slow cooker, and the house smells soooo good! My MIL brought some ranch packets with her when she came to visit in August. I had forgotten just how good ranch dressing is. Maybe it's an Ohio thing, but it's killer on these enchiladas.

Ranch Chicken Enchiladas

Makes 6 enchiladas


  • 4 boneless, skinless chicken breasts
  • 1 onion, diced
  • 1 package taco seasoning
  • 1 package dry ranch salad dressing
  • 1 can chicken broth (310 mL)
  • 1/2 cup (120 mL) bottled ranch
  • 1/2 cup (120 mL) salsa
  • 2 cup (230 g) shredded cheddar cheese
  • 1 package white flour tortillas
  • optional toppings: chopped tomatoes, cilantro, green onions, black olives


In a slow cooker, combine the taco seasoning packet and the ranch packet. Stir in the chicken broth until the dry mix is well combined. Add chicken and chopped onions; set slow cooker on low and cook for 3-4 hours. Shred chicken with two forks.

Mix the ½ cup of ranch and ½ cup salsa in a bowl. Spray a 9×13 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. Using a slotted spoon, put the shredded chicken mixture on top of that. Sprinkle with cheese and roll it up.

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.

Drizzle the top with ranch and any additional toppings.

Adapted from therecipecritic.com

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