Slow Cooker Ranch Chicken Enchiladas Recipe

Jump to RecipePrint Recipe
Published: May 26, 2016Updated: March 5, 2021Author: Contributor
This post may contain affiliate links. Read our disclosure policy.
Slow Cooker Ranch Chicken Enchiladas Recipe

My kids are almost out of school and the craziness of summer is about to begin!  I’m always looking for easy recipes that make getting dinner on the table a breeze.  These Slow Cooker Ranch Chicken Enchiladas tasted incredible and are so simple to make.  These will definitely be on our dinner rotation for those busy summer nights!

slow cooker ranch chicken enchiladas
Serves: 8

Slow Cooker Ranch Chicken Enchiladas Recipe

Delicious enchiladas filled with a creamy ranch and salsa chicken and smothered in melted cheese.
Prep Time 20 mins
Cook Time 4 hrs 30 mins
Total Time 4 hrs 50 mins
Print Pin

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.

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

Equipment

  • Slow Cooker
  • 9x13-inch Baking Pan

Recipe Details

Course: Main Course
Cuisine: American

Related Recipe: You’ll love our HONEY LIME CHICKEN ENCHILADAS. Flavorful marinated honey lime chicken wrapped in tortillas and cheese with a creamy white sauce. These can also be made ahead of time and frozen for another day!


Slow Cooker Salsa Ranch Chicken Enchiladas

Leave a Review!

We LOVE hearing from you! Submit your question or review here.

Your email address will not be published. Required fields are marked*.

Rate This Recipe!




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Jennie @ The Diary of a Real Housewife says:
    May 27, 2016
    Yummy! Mexican, ranch, and the slow cooker! Three favorites in one =)
    Reply
  2. Ash says:
    July 2, 2019
    Can I do this in the instant pot with frozen breasts? How long?
    Reply
    • Cyd says:
      August 12, 2019
      This post will help you convert recipes to the instant pot. https://www.sixsistersstuff.com/how-to-convert-recipes-into-instant-pot-recipes/
      Reply
  3. Lindsey Moser says:
    April 6, 2020
    Can I use corn tortillas instead of flour? How would that effect the cook time?
    Reply
    • Cyd says:
      April 8, 2020
      You can use corn tortillas and the cooking time should remain the same. Corn tortillas are usually smaller and not as flexible as flour tortillas. But they have a delicious flavor!
      Reply
  4. Arlene says:
    May 29, 2020
    How can u use boiled breast to make this
    Reply
    • Cyd says:
      June 2, 2020
      You can use any part of the chicken for this. You just need enough chicken to equal about 4 chicken breasts.
      Reply
BuzzFeedElleGlamourHuffington PostParentingTaste of HomeToday Show