Slow Cooker Chicken Ranch Enchiladas Recipe

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I love Mexican food, but I love it even more when I can put it in my crock pot and don't have to worry about it until dinnertime!  This meat is so flavorful and moist and pairs perfectly with the little kick in the pepper jack cheese.  This is one of our go-to meals when I know I won't have much time to prepare dinner!

Slow Cooker Chicken Ranch Enchiladas:
(Makes 8 enchiladas)
4 chicken breasts
1 packet taco seasoning
1 packet ranch dressing mix
1 (14.5 ounce) can chicken broth
8 flour tortillas
2 cups shredded pepper jack cheese
1/2 cup light ranch dressing
1/2 cup salsa
Place chicken in slow cooker and sprinkle on taco seasoning and ranch dressing mix.  Pour chicken broth over chicken, replace lid and cook on low for 6 hours.  Remove chicken from the slow cooker and shred.  Divide chicken and cheese between tortillas.  Roll up and place in a lightly greased 9x13 baking pan.  Bake at 350 degrees for 20 minutes.  Combine ranch dressing and salsa and pour over baked enchiladas.
(Recipe slightly adapted from Plain Chicken)
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Recipe Name
Slow Cooker Chicken Ranch Enchiladas
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5 Based on 1 Review(s)
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    • Six Sisters says:

      Just click on the “magic” button under the picture and then click on the “Nutrition” button. This is our new sister blog Scroll to the bottom of the nutrition table and it will show you the points! -The Six Sisters

    • Six Sisters says:

      Hi Katie, I think you are talking about raw unbreaded chicken tenders found by the frozen chicken breasts? You may need to reduce the cooking time and watch closely. If you are talking about breaded chicken tenders, they are pre-cooked and wouldn’t take long at all.

  1. Diane K says:

    About how many pounds do you think your four chicken breasts were? I find that where I get chicken, the breasts tend to be on the large side (about 12-14 ounces each), so I’m trying to decide if this is more of a 1 lb or 2 lb recipe.

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