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Ranch Chicken Enchiladas
Creamy ranch enchiladas topped with cheese and baked to perfection!
👥 6 Servings⏱️ Prep & Cook: 3h 50m⏳ Prep: 20 min🔥 Cook: 3h 30m👤 The Recipe Critic📖 therecipecritic
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●bowl
- ●pan
📝 Preparation Steps
1
Cook
2
Add the chicken, ranch powder, taco seasoning, and chicken broth to the slow cook. Cook on LOW for ⏱️ 3-4 hours. After it has cooked, shred the chicken.
chicken broth1 (14.5-ounce) can
3
Mix
4
In a medium bowl, stir together the ranch dressing and salsa. Spray a 13 x 9 x 2-inch baking dish with cooking spray and spread a very thin layer of the dressing and salsa mixture on the bottom.
5
Assemble
6
To assemble the enchiladas, add 2 tablespoons of the ranch and salsa mixture to the bottom of the tortilla. Next, add a spoonful of shredded chicken on top. Sprinkle with cheese and roll it up.
7
Bake
8
Line the enchiladas in the prepared pan and sprinkle with the remaining shredded cheddar cheese. Bake at 350 degrees Fahrenheit for ⏱️ 30 minutes or until the cheese is bubbling and enchiladas are heated through.
shredded cheddar cheese, (divided)2 cups
9
Serve
10
Drizzle the top with prepared ranch dressing and enjoy!
Nutrition Facts
calories
455 kcal
fat Content
27 g
serving Size
1 serving
fiber Content
2 g
sugar Content
4 g
sodium Content
1008 mg
protein Content
25 g
trans Fat Content
0.01 g
cholesterol Content
79 mg
carbohydrate Content
27 g
saturated Fat Content
10 g
unsaturated Fat Content
13 g
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