Recipe Background
At-The-Ranch Enchiladas are blazing a new trail when it comes to dinnertime! Every layer of these rolled little masterpieces comes with a touch of a vibrant and zesty ranch salsa — creamy, tangy, and lip-smacking delicious! The tender tortillas and melt-in-your-mouth juicy shredded chicken become even more tasty than ever before. With some melty cheese, because no cowboy or cowgirl can say no to melty cheese, At-The-Ranch Enchiladas are an adventure of flavor!
At-The-Ranch Enchiladas are blazing a new trail when it comes to dinnertime! Every layer of these rolled little masterpieces comes with a touch of a vibrant and zesty ranch salsa — creamy, tangy, and lip-smacking delicious! The tender tortillas and melt-in-your-mouth juicy shredded chicken become even more tasty than ever before. With some melty cheese, because no cowboy or cowgirl can say no to melty cheese, At-The-Ranch Enchiladas are an adventure of flavor!
Ingredients
- 1/2 cup chicken broth
- 4 chicken breasts boneless and skinless
- 1 (1-ounce) packet taco seasoning
- 3/4 cup salsa
- 3/4 cup ranch dressing
- 2 cups cheddar cheese shredded, divided
- 8 medium flour tortillas
- cilantro optional, to taste, chopped, for garnish
Directions
- In a slow cooker, add the chicken broth, the chicken breasts, and the taco seasoning.
- Cover the slow cooker and cook on low heat until the chicken breasts reach an internal temperature of 165 degrees F, about 3 hours.
- Transfer the chicken from the slow cooker and shred the chicken using two forks.
- Preheat the oven to 350 degrees F.
- Coat a 9x13-inch baking dish with cooking spray.
- In a bowl, add the salsa and the ranch dressing and stir to combine.
- Spread about 1/8 cup of the salsa mixture in a thin layer in the bottom of the prepared baking dish.
- Place 1 of the tortillas in front of you on a clean work surface.
- Add 1/3 cup of the shredded chicken down the center of the tortilla.
- Top the chicken in the tortilla with 1 tablespoon of the cheddar cheese and 2 tablespoons of the salsa mixture.
- Roll up the filled tortilla and transfer it to the prepared baking dish, seam-side down.
- Repeat until all of the tortillas are filled, rolled, and in the baking dish.
- Pour the remaining salsa mixture evenly over the rolled tortillas.
- Sprinkle the rolled tortillas with the remaining cheddar cheese.
- Bake until the cheese is melted and the enchiladas are heated through, about 25-30 minutes.
- Serve garnished with the cilantro.
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