Slow Cooker Ranch Chicken Enchiladas Recipe
This slow cooker ranch enchiladas recipe is one of the tastiest yet easiest Mexican dishes you can make.
Serving8
Ingredients
- 4 boneless chicken breasts
- 1 taco seasoning mix
- 1 ranch dressing mix, dry
- 15 ounces chicken broth
- ½ cup ranch dressing
- ½ cup salsa
- 2 cups shredded cheddar cheese
- 10 flour tortillas
- ¼ cup cilantro, chopped
Instructions
- Spray slow cooker with nonstick cooking spray and place chicken inside.
- Sprinkle taco seasoning and ranch dressing mix over chicken.
- Pour chicken broth over chicken in slow cooker and cook on low for 3-4 hours.
- Remove chicken from slow cooker and shred with two forks.
- In a small bowl, mix together ranch and salsa; set aside.
- Spray a 9x13-inch baking pan with nonstick cooking spray and spread a thin layer of salsa/ranch mixture on the bottom of the pan.
- Assemble enchiladas by spreading a few spoonfuls of the salsa/ranch mixture on each tortilla. Add shredded chicken and cheese on top and roll up.
- Place enchiladas seam-side down in the prepared pan and sprinkle any remaining cheese on top.
- Bake at 350 degrees F for 30 minutes.
- Drizzle ranch dressing and sprinkle chopped cilantro on top before serving, if desired.
Notes
- You can also make your own homemade Ranch Dressing Mix to use in this recipe.
Nutrition
Calories: 405 kcal · Carbohydrates: 22 g · Protein: 22 g · Fat: 25 g · Saturated Fat: 9 g · Trans Fat: 1 g · Cholesterol: 71 mg · Sodium: 961 mg · Potassium: 310 mg · Fiber: 1 g · Sugar: 3 g · Vitamin A: 460 IU · Vitamin C: 5 mg · Calcium: 263 mg · Iron: 2 mg