Ranch Chicken Enchiladas
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Posted: 09/01/16
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Ranch Chicken Enchiladas ~ Jazz Up Your Weeknight Dinner Enchiladas with a Ranch Twist! Delicious, Easy and Addictive!
Say what? A actually main dish post? I know you thought I’d never ever post a main dish again. But here it is. I know I know I got all caught up in the fact that it was Christmas and posted a little to many goodies. Trust me. My pants know it too. Did anyone else gain weight over the holidays? Like to the tune of 5+ lbs? Ouch. Well I’m back to counting calories and trying to lost that and the rest of the baby weight. Wish me luck. Don’t worry I don’t go all crazy and still treat myself so there really won’t be many changes to the blog. My favorite phrase is , “Everything in moderation” otherwise I’d go freakin’ CRAZY!
I’m a big lover of all things with Ranch and Chicken and Bacon. It’s a true story. I’ve even made Homemade Ranch Seasoning! See my obvious obsession. So when I saw these I knew I had to give them a whirl because they also combine my love of Mexican food in there and are a fun twist on my typical Beef Enchiladas recipe.
I was not disappointed. They are such a fun twist on a regular old enchilada like my Creamy Chicken Enchiladas, which are also good but hey I like to live on the edge! If you are looking for a recipe to put a little zest in your boring old menu here it is!
More enchilada recipes from the blog!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Chicken Ranch Enchiladas
Jazz Up Your Weeknight Dinner Enchiladas with a Ranch Twist! Delicious, Easy and Addictive!
Ingredients
- 1 lb Boneless Skinless Chicken Breasts
- 1 package taco seasoning
- 1 package ranch dry salad dressing
- 1/2 cup bottled ranch
- 1/2 cup salsa
- 2 cups shredded cheddar cheese
- 1 package tortillas
Instructions
- Spray a 9×13 glass baking dish with non-stick cooking spray.
- Cook and shred the chicken by boiling it in water for 20 minutes. Shred in a stand mixer with the paddle attachment. Add taco seasoning and dry ranch salad dressing and mix.
- Mix the 1/2 cup of ranch and 1/2 salsa in a bowl. Spread a very thin layer of the mixture on the bottom.
- Assembling the enchiladas by first putting about 2 Tablespoons 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.
- Line up the enchiladas seem side down 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.
Nutrition Information
Serving: 1, Calories: 543kcal (27%), Carbohydrates: 39g (13%), Protein: 30g (60%), Fat: 28g (43%), Saturated Fat: 10g (63%), Cholesterol: 94mg (31%), Sodium: 1840mg (80%), Potassium: 482mg (14%), Fiber: 2g (8%), Sugar: 5g (6%), Vitamin A: 945IU (19%), Vitamin C: 4.1mg (5%), Calcium: 352mg (35%), Iron: 3.1mg (17%)
Photos Updated 8-31-16
Craving More Mexican Recipes?
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Mimi says
Made this tonight. Thought it would be a hit. Sadly it wasn’t good at all. Disappointed.
Lynn R. says
Can I make this recipe ahead of time & freeze it?
Julie Evink says
That should work fine.