Slow Cooker Ranch Chicken Enchiladas Recipe
This slow cooker ranch enchiladas recipe is one of the tastiest yet easiest Mexican dishes you can make.
9x13-inch Baking Pan
Non-stick Cooking Spray
Forks or Hand Mixer
- 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
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.
- You can also make your own homemade Ranch Dressing Mix to use in this recipe.
Calories: 405kcal | Carbohydrates: 22g | Protein: 22g | Fat: 25g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 961mg | Potassium: 310mg | Fiber: 1g | Sugar: 3g | Vitamin A: 460IU | Vitamin C: 5mg | Calcium: 263mg | Iron: 2mg