I love enchiladas of all kinds, but this one is probably one of my favorites. It's pretty easy to put together and it's also a unique variety of enchiladas.
Once chicken is cooked, place chicken in another bowl to shred, saving the broth from the crock pot. Mix green chilies with the chicken. Mix some of the broth into the chicken mixture. I used about a cup. You want to add enough that the chicken is pretty moist, without it being soupy.
Divide the chicken mixture evenly to spread across 8-10 tortillas. Divide about 2.5 cups of the cheese and sprinkle on top of the chicken mixture. Our family really enjoys cheese, but if you are trying to be healthy then you can use less. Roll up and place in a lightly greased 9x13 baking pan.
Bake at 350 degrees for 10 minutes.
Combine ranch dressing and salsa and pour over baked enchiladas. The amount of sauce varies on how much sauce your family enjoys, we are sauce people so we tend to do the 3/4 cup mixture. Sprinkle remaining cheese on top of the ranch and salsa enchiladas. Cook for another 10 minutes, or until cheese is completely melted.
Salsa Ranch Chicken Enchiladas
Recipe adapted from Six Sisters Stuff
Place frozen chicken in a slow cooker and sprinkle on the taco seasoning and ranch dressing mix. If you don't use frozen chicken, make sure to cook for less time. Pour chicken broth over chicken, and cook on low for 6 hours.
Once chicken is cooked, place chicken in another bowl to shred, saving the broth from the crock pot. Mix green chilies with the chicken. Mix some of the broth into the chicken mixture. I used about a cup. You want to add enough that the chicken is pretty moist, without it being soupy.
Divide the chicken mixture evenly to spread across 8-10 tortillas. Divide about 2.5 cups of the cheese and sprinkle on top of the chicken mixture. Our family really enjoys cheese, but if you are trying to be healthy then you can use less. Roll up and place in a lightly greased 9x13 baking pan.
Bake at 350 degrees for 10 minutes.
Combine ranch dressing and salsa and pour over baked enchiladas. The amount of sauce varies on how much sauce your family enjoys, we are sauce people so we tend to do the 3/4 cup mixture. Sprinkle remaining cheese on top of the ranch and salsa enchiladas. Cook for another 10 minutes, or until cheese is completely melted.
Salsa Ranch Chicken Enchiladas
Recipe adapted from Six Sisters Stuff
Ingredients:
4 chicken breasts (frozen)
4 chicken breasts (frozen)
1 packet taco seasoning
1 packet ranch dressing mix
1 (14.5 ounce) can chicken broth
1 packet ranch dressing mix
1 (14.5 ounce) can chicken broth
1 can of green chilies (4.5 oz)
8-10 flour tortillas
3.5 cups shredded pepper jack cheese (divided) (you can do less we are just cheese addicts at our house)
1/2 - 3/4 cup ranch dressing
1/2 - 3/4 cup salsa
8-10 flour tortillas
3.5 cups shredded pepper jack cheese (divided) (you can do less we are just cheese addicts at our house)
1/2 - 3/4 cup ranch dressing
1/2 - 3/4 cup salsa
Directions:
Place frozen chicken in a slow cooker and sprinkle on the taco seasoning and ranch dressing mix. If you don't use frozen chicken, make sure to cook for less time. Pour chicken broth over chicken, and cook on low for 6 hours.
Remove chicken from the slow cooker and shred, save the broth from the slow cooker. Mix green chilies with the chicken. Mix some of the broth into the chicken mixture. I use about a cup. You want to add enough that the chicken is still pretty moist, without it being soupy.
Divide the chicken mixture evenly to spread across 8-10 tortillas. Divide about 2.5 cups of the cheese and sprinkle on top of the chicken mixture. Roll up and place in a lightly greased 9x13 baking pan.
Bake at 350 degrees for 10 minutes.
Combine ranch dressing and salsa and pour over baked enchiladas. The amount of sauce varies on how much sauce your family enjoys, we are sauce people so we tend to do the 3/4 cup mixture. Sprinkle remaining cheese on top of the ranch and salsa enchiladas. Cook for another 10 minutes, or until cheese is completely melted.
Enjoy!
What are some of your favorite types of enchiladas?
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