Slow Cooker Chicken Ranch Enchiladas Recipe
You'll love this easy slow cooker Mexican dish. The yummiest enchiladas!
9x13-inch Baking Pan
- 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
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.
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