Ranch Chicken Enchiladas


Servings: 8
3hrs 55mins
  • 3 -4 medium boneless skinless chicken breasts
  • 1⁄2 cup chicken broth
  • 1 (1 ounce) packet taco seasoning
  • 3⁄4 cup salsa
  • 3⁄4 cup prepared ranch dressing
  • 1 -2 cup shredded cheddar cheese
  • 8 medium flour tortillas
  • Place 1/2 cup chicken broth in crock pot, add chicken breasts and taco seasoning. Cover with lid and cook on Low heat for 3 hours or until chicken is fully cooked. Remove chicken from crock pot and shred.
  • Preheat oven to 350° F. Spray a 9x13 inch baking dish with cooking spray.
  • Stir the salsa and Ranch dressing together until combined. Spread a thin layer of salsa-ranch mixture over the bottom of the baking dish.
  • Take one tortilla and place 1/3 cup of chicken down the center. Top with 1 Tablespoon cheese and 2 Tablespoons salsa-ranch mixture. Roll up and place in baking dish. Repeat.
  • Pour the remaining salsa-ranch mixture over enchiladas and then sprinkle evenly with remaining cheddar cheese.
  • Bake for 25 to 30 minutes, or until cheese is melted and enchiladas are heated through.
  • Drizzle the tops with more ranch dressing, if desired and serve!