Slow Cooker Chicken Ranch Enchiladas Recipe
You'll love this easy slow cooker Mexican dish. The yummiest enchiladas!
Servings: 10
Calories: 468kcal
Equipment
- Slow Cooker
- Mixing Bowl
- 9x13-inch Baking Pan
Ingredients
- 4 boneless skinless chicken breasts
- 1 ounce taco seasoning mix
- 1 ounce dry ranch dressing mix
- 15 ounces chicken broth
- 1 cup ranch dressing
- 1 cup salsa
- 3 cups shredded cheddar cheese
- 10 flour tortillas
- ½ cup guacamole optional topping
- ½ cup sour cream optional topping
- 2 tomatoes diced, optional topping
- ½ cup salsa optional topping
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 remaining 1 cup of cheese on top.
- Bake at 350 degrees F for 30 minutes. Serve with your favorite toppings.
Nutrition
Calories: 468kcal | Carbohydrates: 26g | Protein: 22g | Fat: 31g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 1615mg | Potassium: 542mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1111IU | Vitamin C: 11mg | Calcium: 317mg | Iron: 2mg