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!
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!
Six Sisters Stuff
Serves: 8
Slow Cooker Ranch Chicken Enchiladas
Delicious enchiladas filled with a creamy ranch and salsa chicken and smothered in melted cheese.
20 minPrep Time
4 hr, 30 Cook Time
4 hr, 50 Total Time
Ingredients
- 4 boneless, skinless chicken breasts
- 1 package taco seasoning
- 1 package dry ranch dressing mix
- 1 (15 ounce) can chicken broth
- 1/2 cup bottled ranch, plus more for topping
- 1/2 cup salsa
- 2 cups shredded cheddar cheese
- 8-10 flour tortillas
- Cilantro, optional
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.
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https://www.sixsistersstuff.com/recipe/slow-cooker-ranch-chicken-enchiladas/
Six Sisters Stuff