Name: Slow Cooker Ranch Chicken Enchiladas
Prep time: 20 min
Cook time: 4 h 30 min
Yield: 8
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

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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!

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

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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.

Nutrition

Calories

5082 cal

Fat

179 g

Carbs

613 g

Protein

242 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

https://www.sixsistersstuff.com/recipe/slow-cooker-ranch-chicken-enchiladas/

Six Sisters Stuff

Slow Cooker Salsa Ranch Chicken Enchiladas

Comment on this Recipe

7 Responses to “Slow Cooker Ranch Chicken Enchiladas”

Jennie @ The Diary of a Real Housewife May 27, 2016

Yummy! Mexican, ranch, and the slow cooker! Three favorites in one =)

May 27, 2016 at 1:40 pm

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Ash July 2, 2019

Can I do this in the instant pot with frozen breasts? How long?

July 2, 2019 at 11:15 am

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- Cyd 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/
  
  August 12, 2019 at 4:09 pm
  
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Lindsey Moser April 6, 2020

Can I use corn tortillas instead of flour? How would that effect the cook time?

April 6, 2020 at 7:57 pm

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- Cyd 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!
  
  April 8, 2020 at 1:39 pm
  
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Arlene May 29, 2020

How can u use boiled breast to make this

May 29, 2020 at 1:37 pm

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- Cyd June 2, 2020
  
  You can use any part of the chicken for this. You just need enough chicken to equal about 4 chicken breasts.
  
  June 2, 2020 at 1:59 pm
  
  Reply to this comment