Ranch Chicken Enchiladas
Cheesy ranch-flavored chicken enchiladas that are quick to assemble and bake.
Equipment
- 9x13 inch Baking Dish
- Large Pot
- stand mixer or two forks
- Mixing Bowl
- Measuring cups and spoons
- Spoon or spatula
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 package taco seasoning
- 1 package ranch dry salad dressing mix dry packet
- 1/2 cup bottled ranch dressing
- 1/2 cup salsa
- 2 cups shredded cheddar cheese
- 1 package tortillas
Instructions
- Preheat the oven to 350°F (175°C) and spray a 9x13-inch baking dish with nonstick spray.
- Place the chicken breasts in a large pot and cover with water; bring to a boil and simmer until cooked through, about 20 minutes.
- Remove the chicken from the pot and shred it using a stand mixer with the paddle attachment or with two forks.
- In the bowl with the shredded chicken, add the taco seasoning and the dry ranch salad dressing mix and stir until evenly combined.
- In a small bowl, combine 1/2 cup bottled ranch dressing and 1/2 cup salsa; stir to make a sauce. Spread a very thin layer of this sauce over the bottom of the prepared baking dish.
- Assemble the enchiladas: place about 2 tablespoons of the ranch-salsa sauce on a tortilla, top with a portion of the seasoned shredded chicken and a sprinkle of cheddar, then roll tightly.
- Place each rolled tortilla seam-side down in the prepared 9x13 dish. Repeat with remaining tortillas and filling.
- Generously sprinkle the remaining shredded cheddar cheese over the top of the enchiladas.
- Bake in the preheated oven for 30 minutes, or until the cheese is melted and bubbling and the enchiladas are heated through.
- Remove from the oven and drizzle additional bottled ranch dressing over the enchiladas before serving, if desired.
Notes
- Shred chicken with a stand mixer or forks while warm for easiest shredding.
- Use flour or corn tortillas according to preference.
- Adjust salsa heat to control spice level.
- Assemble enchiladas seam-side down to prevent unrolling.